Recipe by Foodiecooklab
A vegan and gluten-free recipe for nuggets made with chickpea flour: easy to prepare, versatile (nuggets, cutlets, meatballs, strips), and an alternative to meat to increase legume consumption.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 7: Bring the water to a boil in a pan.
Step 2 of 7: When the water boils, add the extra virgin olive oil, salt, paprika, and all the chickpea flour at once.
Step 3 of 7: Stir vigorously with a wooden spoon or whisk while keeping the pan over the heat, until the mixture starts to pull away from the sides.
Step 4 of 7: Remove from the heat and let the mixture cool slightly.
Step 5 of 7: With damp hands, shape the mixture into the desired form: nuggets, cutlets, meatballs, or strips.
Step 6 of 7: Fry in hot oil until golden brown or bake in the oven (200°C) for about 10-15 minutes, turning halfway through; if not frying, use 15 g of oil in the preparation to prevent them from drying out.
Step 7 of 7: Serve hot, accompanied by sauce of your choice.
In summary: Contains nickel
In gray: not detected
| Average values | Per serving30 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 456 kJ109 kcal | 1,519 kJ363 kcal |
| Fat | 1.47 g | 4.9 g |
| of which saturated fatty acids | 0.19 g | 0.63 g |
| Carbohydrates | 16.29 g | 54.3 g |
| of which sugars | 1.11 g | 3.7 g |
| Fibre | 4.14 g | 13.8 g |
| Protein | 6.54 g | 21.8 g |
| Salt | 0 g | 0.01 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
