Well, after several attempts at these little healthy meatless nuggets, I finally worked out a recipe I'm happy with. These are easy and quick to make and taste great too! Here's how to make them.

Prep time: 10 mins

Cooking time: 6-7 mins

Makes 10-12 small nuggets or 6-7 larger nuggets

Ingredients:

1 cup cooked chickpeas

1 egg

2 medium cloves garlic

3 tablespoons extra virgin olive oil

3 tablespoons chickpea flour (if you don't have this you can substitute a different flour)

1 low sodium veggie stock cube (if you don't have a low sodium stock cube, use 1/2 a regular one and adjust salt quantity to taste)

1 1/2 tablespoons dried parsley flakes

1 teaspoon onion powder

1/2 teaspoon salt

1/3 cup panko bread crumbs

2 tablespoons coconut oil

Method:

Place the chickpeas, egg, garlic, olive oil, parsley flakes, onion powder, salt and stock cube into a food processor or high speed blender. Process until smooth.

Remove mixture from the food processor and place in a bowl. Add the flour and stir to combine.

Place panko crumbs onto a plate. Scoop up a small amount of mixture (about a tablespoons worth) and place into the crumbs. Once coated in the crumbs, mold into the shape of a nugget. Repeat with remaining mixture. (This part is pretty sticky- it can help to wet your fingers before scooping up the mixture).

Heat coconut oil in a large frying pan on medium-high heat. Once heated, place the nuggets into the pan and fry until golden brown. Flip over and continue to cook until golden brown on both sides. Remove from the pan and place nuggets onto a paper towel to absorb any excess oil.

Serve with ketchup, tzatziki, greek yoghurt or any other sauce of choice... enjoy!