Description
Delicious and nutritious nuggets made from chickpeas and fresh vegetables, perfect for picky eaters and busy families.
Ingredients
Scale
- 15 ounces canned chickpeas (drained and rinsed)
- ½ cup grated zucchini
- ½ cup grated carrot
- ¼ cup minced onion
- ½ Tablespoon Italian seasoning
- 1 teaspoon sea salt
- 1-2 cloves garlic (to taste or sub ½ tsp garlic powder)
- Black pepper to taste
- ¼ teaspoon paprika
- 2 large eggs
- 1 teaspoon olive or avocado oil (+extra for cooking)
- ½ cup oat flour or your favorite breadcrumbs
Instructions
- Place shredded zucchini and carrots in the middle of a clean dish towel or large piece of paper towel. Wrap them up and squeeze a few times to help drain out some of the moisture.
- Combine in your food processor the drained zucchini and carrots along with the remaining ingredients. Pulse a few times to combine. DO NOT OVER MIX. Mixture should be wet but scoopable.
- Heat cooking oil in a large pan over medium high heat.
- Using a heaping tablespoon or a small cookie scoop, portion out the mixture into the pan.
- Cook nuggets for 3-5 minutes and flip, using the back of your spatula to gently flatten them a bit.
- Cook an additional 3-5 minutes or until the outside of the nugget has a slightly golden color.
- Enjoy warm and with your favorite dipping sauce.
- Allow leftovers to cool completely and store in an air-tight container in the fridge for 4-5 days.
Notes
These nuggets freeze beautifully for quick meals later. Avoid overmixing to keep the texture light.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Pan Frying
- Cuisine: American
Nutrition
- Serving Size: 1 nugget
- Calories: 200
- Sugar: 3g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 60mg