Crispy breaded chickpea nuggets

Drain the chickpeas into a colander, rinse under water and shake off the excess. Transfer to a large bowl.

Mash the chickpeas with a potato masher or large fork until well mashed.

Whisk the egg in a separate bowl and pour it over the mashed chickpeas.

Add the plain bread crumbs, the milk, the garlic powder, the onion powder and the paprika, season with sea salt and black pepper and mix well.

Press down on the mixture until it is paste-like so the ingredients bind.

Take a spoonful, squeeze it in the hands and shape it into an oval patty a little over a quarter inch, about 1 centimetre, thick. Set the nuggets on parchment paper. Add breadcrumbs if the mixture is too wet, whisked egg if it is too dry.

Set out three bowls: the all-purpose flour, the two whisked eggs seasoned with sea salt and black pepper, and the panko.

Heat a large fry pan over medium heat with the sunflower oil.

Variation: bake the nuggets instead at 200C / 400F for 15 to 20 minutes.

Coat each nugget fully in the flour, then the egg, then the panko. If they break apart while breading, freeze them 30 minutes to firm up.

Fry the nuggets in a single layer, evenly spaced and in batches so the pan is not crowded, about three minutes a side until golden and crispy.

Drain each batch on a wire rack set over paper towels, then transfer to a serving dish. Serve with a dipping sauce; he uses barbecue sauce.