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Crispy golden vegan chickpea nuggets on a ceramic plate with red dipping sauce and fresh herbs

Crispy Vegan Chickpea Nuggets (Air Fryer)

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Prep Time 15 minutes
Cook Time 15 minutes
Servings 12 nuggets

Ingredients
  

Oat flour coating:

  • 1 cup rolled oats
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/2 tbsp nutritional yeast

Chickpea mixture:

  • 1 can (15.5 oz) chickpeas, drained and rinsed - reserve the liquid
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp poultry seasoning or herb mix

For air frying:

  • Avocado oil spray or any neutral cooking oil

Instructions
 

  • Blend 1 cup of rolled oats in a blender for 30–60 seconds until you have a fine oat flour. Pour into a bowl.
  • Add garlic powder, onion powder, paprika, salt, and nutritional yeast to the oat flour. Stir well to combine. Set aside.
  • Open the can of chickpeas. Pour the liquid (aquafaba) into a separate small bowl - you'll use this as your binder. Drain and rinse the chickpeas.
  • Add chickpeas to the blender along with garlic powder, salt, and poultry seasoning. Blend until completely smooth, like hummus. No chunks should remain.
  • Transfer chickpea mixture to a bowl. Scoop about 1 heaping tablespoon (15–20g) and shape into a nugget.
  • Dip each nugget into the reserved chickpea liquid. Roll in the oat flour mixture to coat completely. For extra crunch, repeat: dip back in the liquid, then roll in the flour again.
  • Repeat with all the mixture until you have about 12 nuggets.
  • Preheat your air fryer. Spray one side of the nuggets with oil. Place oil-side down in the air fryer basket. Spray the tops.
  • Air fry at 375°F for 10–15 minutes, flipping halfway through. Spray tops again after flipping. Cook until deep golden brown and crispy.
  • Let cool for 5 minutes before serving - they'll firm up as they cool.
  • Serve with ketchup, BBQ sauce, vegan ranch, or your favorite dip.

Notes

Make sure chickpeas are well-drained and patted dry before blending - excess moisture causes mushy nuggets.
The double coating (dip, flour, dip again, flour again) is the secret to maximum crunch. Don't skip it.
If white floury spots remain after air frying, give them a final quick spray of oil.
To bake in oven: 400°F for 20–25 minutes, flipping halfway.
To pan-fry: Cook in a light coating of oil over medium heat, 3–4 minutes per side.
STORAGE
Fridge: Airtight container for up to 4 days. Place paper towel in container to absorb moisture.
Freezer: Cool completely, then freeze in a single layer. Store in freezer bags with parchment between layers for up to 3 months.
Reheat: Air fryer at 375°F for 5–7 minutes, or oven at 375°F for 10 minutes. Add extra time if reheating from frozen.
ESTIMATED NUTRITION (whole recipe, without optional ingredients)
Calories: 600–700 | Protein: 20–25g | Fat: 10–15g | Carbohydrates: 100–110g
Nutrition information is estimated and for educational purposes only. Not medical advice.