Alkaline Chickpea Nuggets Recipe + Ingredients
Use this awesome Chickpea flour as the base for your favorite Alkaline meat alternative
Try our Chickpea Nugget Recipe!
Spelt or Rye Bread Flour
Quinoa or Amaranth
(15-ounce or more) garbanzo beans
Natural sea salt
cayenne, basil, or oregano powder
onion powder (no salt)
Arrange a rack in the middle of the oven and heat to 375°F.
Place the Spelt flour on a rimmed baking sheet and bake until toasted and golden-brown, about 5 minutes. Transfer to a bowl and set aside to cool while preparing the nuggets. Line the baking sheet with parchment paper.
Place the Quinoa in a food processor fitted with the blade attachment and process into a fine flour. Transfer to a large bowl and reserve the food processor.
Drain the chickpeas over a bowl or measuring cup, then save the chickpeas and 1/4 cup of the liquid. Place the chickpeas into the food processor; add the salt, Cayenne powder, and onion powder; and pulse until crumbly. Keep mixture in the food processor. Add grapeseed or avocado oil to your chickpea to allow it to soak the nutritional value of your alkaline oils.
Whisk 1/4 cup of the chickpea liquid in a small mixing bowl until foamy. Add the foamy chickpea liquid and 1/2 cup of the oat flour to the food processor. Pulse until the mixture forms a ball. You may have a little Quinoa flour leftover, which you can add to the chickpea mixture 1 tablespoon at a time if the mixture is loose.
Divide the chickpea mixture into 12 equal portions and shape each one into a nugget. Coat each nugget completely in the toasted Spelt and place on the parchment-lined baking sheet.
Bake until crispy, 15 to 20 minutes. Serve warm with your favorite dipping sauce.
Gluten-free: These nuggets can be made gluten-free by using gluten-free spelt and substituting gluten-free breadcrumbs for the Rye bread.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.