Vegan and gluten-free recipe for chickpea flour nuggets: easy to prepare, versatile (nuggets, cutlets, meatballs, strips) and an alternative to meat to increase legume consumption.
Bring the water to a boil in a pan.
When the water is boiling, add the extra virgin olive oil, salt, paprika, and all the chickpea flour at once.
Mix vigorously with a wooden spoon or a whisk, keeping the pan on the heat, until the mixture starts to pull away from the sides.
Remove from heat and let the mixture cool slightly.
With damp hands, shape the consistency into the desired form: nuggets, cutlets, meatballs, or strips.
Fry in hot oil until golden brown or bake in the oven (200°C) for about 10-15 minutes, flipping halfway through; if not frying, use 15 g of oil in the preparation to avoid dryness.
Serve hot, accompanied by a sauce of your choice.
Pan
Wooden spoon or whisk
Oven or fryer (optional)
Store in the refrigerator in an airtight container for 2-3 days. They can be frozen after cooking for 1-2 months.
Vegan and gluten-free recipe. Nutritional values different from chicken; ideal for increasing legume consumption.
Italy
| Energy (kcal) | 363 |
| Carbohydrates (g) | 54.3 |
| of which Sugars (g) | 3.7 |
| Fat (g) | 4.9 |
| of which Saturates (g) | 0.63 |
| Protein (g) | 21.8 |
| Fiber (g) | 13.8 |
| Sale (g) | 0.01 |
