Start prep work by lining a large baking sheet pan with parchment paper.
Drain and rinse the chickpeas, then pat them dry.
Peel the sweet potatoes and cut them into fourths.
Place the sweet potatoes in a medium saucepan and fill it with enough water to cover them. Make sure the sweet potatoes are completely submerged in water.
Put the saucepan on the stovetop over high heat and bring it to a boil.
Boil the sweet potatoes until they are soft and tender. Once ready, drain them and place them in the bowl of a food processor.
Add the prepped chickpeas to the food processor along with the cooked sweet potatoes. Pulse on high for about 30-40 seconds, until they are well combined and a smooth texture is reached. Ensure there are no chunks of chickpeas or sweet potatoes left.
In a large mixing bowl, combine the oat flour and flax meal. Sprinkle in the spices and herbs: paprika, Italian seasoning, garlic powder, onion powder, pink sea salt, and black pepper. Whisk together until well combined.
Fold the sweet potato and chickpea mixture into the dry ingredients. Use a spatula to mix until all ingredients are well combined, and there are no traces of flour left. The mixture should have an almost doughy texture.
Cover the bowl with Saran Wrap and place the mixture in the fridge. Allow it to chill for about 20-30 minutes.
After the time is up, remove the mixture from the fridge. Place the prepped baking sheet pan next to the bowl with the mixture. Preheat the oven to 400 degrees Fahrenheit.
Using a spoon, start scooping out the mixture. Shape it into small nuggets about 3-4 inches long and 1/4-1/2 inch thick. Align the nuggets on the prepped sheet pan. Continue this process until all the mixture has been shaped into nuggets. If the mixture is sticky, sprinkle a bit of oat flour on your hands to help.
Once all nuggets are prepped, place them in the preheated oven and bake for 12-15 minutes. Remove from the oven and let them cool down for about 10 minutes.
Serve with BBQ sauce, ketchup, or your favorite dipping sauce. Enjoy!
Why You’ll Love This Sweet Potato Chickpea Nuggets
Sweet Potato Chickpea Nuggets are a delightful and healthy treat perfect for any occasion. These nuggets are incredibly versatile and can be enjoyed as a party snack, a side dish, or even a main course. The sweet potatoes provide a naturally sweet flavor, while the chickpeas add a good dose of protein and fiber. Plus, they make a great alternative to traditional chicken nuggets, offering a plant-based option that everyone can enjoy.
The nuggets are crispy on the outside and tender on the inside, making them irresistible for both kids and adults. The blend of spices and herbs creates a delightful flavor that complements the natural sweetness of the sweet potatoes. Whether you’re serving them alongside crispy salads or indulging in a comforting dipping sauce, they always hit the spot.
Nutriment Benefits
Sweet Potato Chickpea Nuggets are packed with nutrients that benefit your health. Here are some key health benefits of the major ingredients:
Sweet Potatoes: These root vegetables are rich in vitamins A and C, potassium, and dietary fiber. They help improve gut health, boost immunity, and contribute to healthy skin.
Chickpeas: A fantastic source of plant-based protein, chickpeas also provide fiber, iron, and folate. Including chickpeas in your diet can help regulate blood sugar levels and promote heart health.
Oat Flour and Flax Meal: Both are excellent sources of whole grains. Oat flour is high in soluble fiber, which supports cholesterol levels, while flax meal provides omega-3 fatty acids that are beneficial for heart health.
What to Serve With Sweet Potato Chickpea Nuggets
These nuggets pair perfectly with various sides and dips. Here are some great options to consider:
Dipping Sauces: BBQ sauce, ketchup, tahini, or a spicy sriracha mayo work wonders for dipping.
Salads: Serve the nuggets over a bed of leafy greens with a light vinaigrette for a fresh meal.
Wraps: Use the nuggets in wraps with some lettuce, avocado, and zesty dressing for a quick lunch.
Bowls: Add them to grain bowls with quinoa, black beans, avocado, and a squeeze of lime for a satisfying dinner.
How to Store Sweet Potato Chickpea Nuggets
If you have leftovers or plan to make them ahead of time, storing them properly is essential to maintain their taste and texture. Here’s how:
Cool Completely: Allow the nuggets to cool down to room temperature.
Refrigerate: Place the nuggets in an airtight container and store them in the refrigerator for up to four days.
Freeze: For longer storage, freeze the nuggets. Arrange them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. They can be frozen for up to three months.
Tips and Mistakes to Avoid
Overmixing: When combining the sweet potato and chickpea mixture with the dry ingredients, avoid overmixing as it can lead to tough nuggets.
Sticky Mixture: If the mixture is too sticky, keep oat flour on hand to sprinkle on your hands and the work surface. This will make shaping the nuggets easier.
Uniform Size: Aim for consistent sizes when shaping the nuggets. This ensures even cooking and perfect texture throughout.
Variations
Feel free to experiment with these variations to suit your taste:
Flavor Twist: Add different spices such as cumin, chili powder, or even a touch of curry powder for an exciting flavor.
Add Veggies: Mix in finely chopped vegetables like bell peppers, carrots, or spinach for added nutrition and crunch.
Cheesy Option: Incorporate nutritional yeast for a cheesy flavor without the dairy, adding a unique taste to the nuggets.
FAQs
1. Can I bake the nuggets instead of frying them?
Yes! Baking is a healthier alternative and is how we prepared these nuggets. They will be crispy on the outside and soft on the inside when baked.
2. Can I use other beans instead of chickpeas?
Absolutely! You can swap chickpeas with black beans or kidney beans. Just ensure to drain and rinse them well before adding.
3. How do I reheat the nuggets?
Reheat the nuggets in a preheated oven at 350 degrees Fahrenheit for about 10 minutes or until hot. This will help restore some of the original crispiness.
By following this recipe, you can treat yourself and your loved ones to a delicious and nutritious dish that everyone will enjoy. The Sweet Potato Chickpea Nuggets are sure to be a hit at any gathering or meal. Enjoy cooking and eating!
Delightful and healthy Sweet Potato Chickpea Nuggets, perfect for any occasion as a snack, side dish, or main course.
Ingredients
Scale
2 sweet potatoes
15 oz chickpeas (drained and rinsed)
1 cup oat flour
1/2 cup flax meal
2 tsp paprika
2 tsp Italian seasoning
2 tsp garlic powder
2 tsp onion powder
1.5 tsp pink sea salt
1 tsp black pepper
Instructions
Start prep work by lining a large baking sheet pan with parchment paper.
Drain and rinse the chickpeas, then pat them dry.
Peel the sweet potatoes and cut them into fourths.
Place the sweet potatoes in a medium saucepan and fill it with enough water to cover them.
Put the saucepan on the stovetop over high heat and bring it to a boil.
Boil the sweet potatoes until they are soft and tender. Once ready, drain them and place them in the bowl of a food processor.
Add the prepped chickpeas to the food processor along with the cooked sweet potatoes. Pulse on high for about 30-40 seconds until well combined.
In a large mixing bowl, combine the oat flour and flax meal. Sprinkle in the spices: paprika, Italian seasoning, garlic powder, onion powder, pink sea salt, and black pepper. Whisk together.
Fold the sweet potato and chickpea mixture into the dry ingredients. Mix until well combined.
Cover the bowl with Saran Wrap and place it in the fridge for about 20-30 minutes.
After chilling, preheat the oven to 400°F.
Using a spoon, scoop out the mixture and shape it into nuggets about 3-4 inches long.
Place the nuggets on the prepped sheet pan.
Bake for 12-15 minutes and let them cool for about 10 minutes before serving.
Notes
Serve with BBQ sauce, ketchup, or your favorite dipping sauce for an enjoyable treat.