NOT “CHICKEN” NUGGETS
Directions
- 1Drain and rinse the jackfruit, squeeze out the liquid with a kitchen towel, tear into shreds, and roast at 350ºF for 15 minutes with oil, salt, and pepper.
- 2Drain and rinse the chickpeas, but keep the liquid (aquafaba).
- 3Mash the chickpeas in a bowl.
- 4Add the roasted jackfruit, pumpkin seed tofu, spices, aquafaba, and chickpea flour to the mashed chickpeas.
- 5Mix well and form into nuggets. Freeze for 30 minutes.
- 6Coat nuggets in seasoned flour, then aquafaba, and then flour again.
- 7Fry on medium heat for 3-5 minutes until golden brown and crispy.
- 8Serve with ketchup.
Ingredients
- 1 can young green jackfruit
- 1 can chickpeas
- 0.5 block pumpkin seed tofu
- 3 tsp salt and pepper
- 1 tsp smoked paprika
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 0.25 cup aquafaba
- 0.5 cup chickpea flour
- 1 cup chickpea water
- 1 cup chickpea flour
- 3 tsp salt and pepper
- 1 tsp smoked paprika
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
Equipment
kitchen towelbaking traybowlpotato masherspatulacast iron skillettongs