Skip to main content

Chickpea Nuggets and Sweet Potato Wedges

I am mostly writing this recipe just for the phenomenal sweet potato fries; the cornmeal and turmeric really gave a surprisingly delightful taste! As for the chickpea nuggets, it is important to remember to appreciate it on its own and not as a replacement for chicken nuggets...

Serving Size: 3-4
Duration: 1.5 hr

Ingredients
Chickpea Nuggets
  • 1 cup chick peas (from can, rinsed)
  • 1 cup panko
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1/4 large onion
  • 1/4 cup steel cut oats
  • 3/4 tsp salt
Sweet Potato Wedges
  • 2 medium sized sweet potatoes
  • 1 tsp smoked paprika
  • 1/2 tsp ground ginger
  • 1/2 tsp garlic powder
  • 1/2 tsp Kosher salt
  • 1 tsp turmeric
  • 2 tbsp cornmeal
  • 1 tbsp olive oil 
Directions
Chickpea Nuggets
  1. Toast panko on stovetop until nicely browned and set aside.
  2. Grind steel cut oats in a food processor for several minutes until it is a mostly fine powder (it will still have chunks).
  3. Add all other ingredients (except panko) into the food processor and blend until it is a thick mash. Do not over-process.
  4. Shape the chick pea mash into nugget shapes and coat with the toasted panko. 
  5. Place all the nuggets onto a baking sheet lined with parchment and bake for 15 minutes at 350F.
  6. Serve with dipping sauce!
Sweet Potato Wedges
  1. In a mixing bowl, add all the spices and sweet potatoes. Toss to ensure the potatoes are evenly coated. 
  2. Lay the coated potato wedges on a baking sheet lined with parchment and roast for 30 minutes at 350F.
  3. Serve with dipping sauce!
Based on:
Chickpea Nuggets: https://veganheaven.org/recipe/vegan-chicken-nuggets/
Sweet Potato Wedges: https://www.fitnessblender.com/articles/smoky-sweet-potato-wedges-with-mashed-avocado