Nuggets de pois chiches croustillants | L'Herboriste

I love everything that is Nuggets type, but I must admit that the vegan Nuggets from stores are not given. So here are my Nuggets-style dried chickpeas croquettes, crispy on the outside and tender on the inside. Unsurprisingly, dried chickpeas are the main ingredient. The advantage of using dried chickpeas is that you get a crispy crust around the Nuggets and that the inside has much more texture than canned chickpeas. I let them soak for 24 hours. The next day I drain my chickpeas and I didn't film them, but I rinse them well. As for my falafels, I start by putting half of my chickpeas in the blender. You have to use a blender for this recipe. I add salt and mix roughly. Everything must be well pulverized but still have texture. I empty everything into a salad bowl. Then I take care of the second half. I pour it into the blender bowl and then add all my seasonings. I prepare a onion that I cut into cubes, that day I used half of a medium onion and I add it to the chickpeas. Then white miso, fresh oregano, a lot even because I like the taste, but you can use herbs from Provence, pepper, dried coriander, smoked paprika, sweet paprika and garlic, a little oil, visibly my olive oil is empty so I put neutral oil instead, vinegar which helps to counter the bitter taste of dried chickpeas, cornstarch, a touch of baking powder and mix. You can obviously use the spices you want. For this half, we really want to mix finely, a little until we get a tapenade texture. Do not hesitate to regularly scrape the edges with a maryse to help get a really homogeneous mixture. Once everything is well mixed, I add this paste to the first half of the mixed chickpeas and I mix well. I prepare an oven tray with baking paper and we can start shaping our nuggets. I take the equivalent of a spoonful of bombé and I press firmly in my hands to agglomerate the whole thing, then just give it a little nugget shape, you can make palettes or simple oval shapes, but it's downright less fun, we make nuggets after all. I show you from another angle to help you, you can see that there are no big pieces that remain in the dough, if this is the case, do not hesitate to mix the whole a little more. Once all the nuggets are formed, I made about fifteen, I oiled them generously enough with a brush. All that remains now is to bake them. Once cooked and golden, this is what our nuggets look like, I advise you not to let them brown too much, already because they cook well underneath, but also because it impacts the taste, but do not undercook them or you will have the taste of raw chickpeas. I know you're going to ask me, so here's what the inside looks like. They are delicious to eat as they are, with ketchup, or added to a wrap or a Caesar salad. Obviously I use the term nuggets in a generic sense, so don't attack me because they don't look like McDonald's nuggets, I find that they fulfill their role very well and that everyone will like them. To find the recipe, go to my blog, the link is under the video. Don't forget to put a blue thumb, comment and subscribe if you liked this recipe. See you next week for a new video, so in the meantime, I kiss you and see you soon!