I will be the first one to admit that I have eaten many many many chicken nuggets as a child, even though junk food was just the occasional treat at our house. Still, every time we got to go to McDonald’s or the Greek equivalent, chicken nuggets was all I would order. Later on I realized how ridiculously small the portions were and I would just order one of those double burgers with fries, like normal people. But I digress. So, I really loved chicken nuggets. But now I am in this phase in my life where I really love chickens and my health, so they are out of the question. That’s why I was thrilled when I found this awesome recipe at Peachy Palate. As you probably already know though, I find it extremely hard to follow a recipe exactly the way it is, so I had to do my own twists. And my chickpea nuggets turned out pretty great, if I may say so.
- 600 grams of chickpeas
- 5 tablespoons of mustard (or spicy mustard, or honey mustard, if you are not vegan)
- 2 teaspoons tandoori spices or some cumin
- 10 cherry tomatoes
- 2 tablespoons olive oil
- Breading mix or make your own by blending some rusks.
- Optional: (I didn’t do it now, but I will add it next time) any fresh herbs that you like, such as dill or chives
Now, I have to admit that I have huge respect for people who bake their stuff instead of frying them. However, there was some leftover dough and I fried a couple of those and they turned out so much more sinful and tasty! So I definitely recommend saving some dough and spoiling yourself. I fried them for just a couple of minutes from each side with just a tiny bit of olive oil, which of course they absorbed like the Sahara desert absorbs water.
P.S.: The batch photographed is my first one, which turned out a little dry because I didn’t have enough mustard. Don’t worry, yours will turn out crisp on the outside and moist on the inside, just as they should.