Crispy Edamame & Hemp Nuggets

Steps

1. 1

   Pulse the base

   Edamame·1 1/2 cupHemp seed·3 tbsp

   • Add edamame and hemp hearts to a food processor.
   • Pulse 4–5 times until the mixture is chunky — do not over-blend.
   • The texture should be coarse, not smooth.
2. 2

   Mix & bind

   Chickpea flour·1/4 cupPsyllium husk·2 tspGarlic·1 tspGinger·1/2 tspCumin powder·1 tspKashmiri chilli powder·1 tspChaat masala·1/2 tspBlack pepper·1/4 tspSalt·3/4 tsp

   • Transfer the pulsed mixture to a bowl.
   • Add roasted chana powder, psyllium husk, garlic paste, ginger paste, cumin powder, Kashmiri chilli powder, chaat masala, black pepper, and salt.
   • Mix well, adding 2–3 tbsp water gradually until the mixture holds together when pressed.
3. 3

   Shape & freeze

   • Divide the mixture into 10 equal portions and shape each into a nugget.
   • Place on a tray lined with parchment paper.
   • Freeze for 30 minutes until firm enough to coat.
4. 4

   Coat the nuggets

   All-purpose flour·2 tbspBreadcrumbs·1 cup

   • Whisk together the all-purpose flour and 3 tbsp water to form a smooth slurry.
   • Dip each frozen nugget into the slurry, letting any excess drip off.
   • Roll firmly in breadcrumbs until fully coated.
5. 5

   Air-fry until golden

   • Lightly spray the coated nuggets with oil and arrange in a single layer in the air fryer basket.
   • Air-fry at 200°C (390°F) for 12–15 minutes, flipping halfway through.
   • Nuggets are ready when golden brown and crispy on the outside.

Macros per serving