2 x 400g cans Wattie's Chickpeas in Springwater, drained
½ cup quick cook rolled oats
1 tsp Gregg's Ground Paprika
1 tsp Gregg's Rubbed Oregano
½ tsp salt
1 cup panko breadcrumbs
Oil for cooking
Tomato sauce or garlic yoghurt sauce for dipping
NUTRITION INFORMATION: Average Quantity per Serving
Serving size (Avg): 50g
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
Shop Ingredients online
If cooking in the oven, preheat the oven to 200C fan bake.
Heat the olive oil in a small frying pan over low heat. Add the onion and garlic and cook for 4 to 5 minutes until softened.
Cool slightly then place the onion mixture into a food processor along with the drained chickpeas, rolled oats, egg, paprika, oregano and salt. Season with pepper to taste.
Process until the mixture comes together. Form heaped tablespoons of the mixture into nugget shapes. Place the panko crumbs onto a plate. Coat the nuggets in the crumbs, pressing lightly to help the crumbs adhere.
If oven cooking, place the nuggets onto an oven tray lined with baking paper. Drizzle with vegetable oil or spray with oil spray. Bake in the oven for 20 to 25 minutes, turning half way through cooking, until the nuggets are crispy and golden.
If pan cooking, heat a little vegetable oil in a frying pan over medium heat. Cook nuggets and cook for 5 minutes on each side, until crispy and golden.
Serve with tomato sauce or garlic yoghurt sauce for dipping.
Serve as a kid's snack with tomato sauce; use as tasty vegetarian filling for pita bread or wraps with a garlic yoghurt dressing; form into burger shaped patties for sliders.
Freeze any left over mixture - thaw, form into nuggets and coat with breadcrumbs before cooking.
What do I need?
2 tsp olive oil
1 onion, chopped
2 cloves garlic, crushed
2 x 400 g Wattie’s Chickpeas in Springwater, drained