Chickpea Vegetable Nuggets
Simple to make and super delicious, enjoy these vegetable nuggets by themselves, rather than meatballs and then dip them into your favourite sauce!
Servings: 21 nuggets
- 15 oz chickpeas cooked and drained
- ½ cup grated zucchini
- ½ cup grated carrot
- ¼ cup minced onion
- ½ tbsp Italian-seasoning
- 1 tsp sea-salt
- 2 cloves garlic to taste or sub ½ tsp garlic-powder
- black-pepper to taste
- ¼ tsp papprika
- 2 large eggs
- 1 tsp olive or avocado + extra for cooking
- ½ cup oat-flour or your favorite breadcrumbs
Take shredded carrots and zucchini. Place it in the midst of a clean dish-towel or large paper-towel.
Wrap-up the carrots and zucchini with towel-squeeze a couple of times to help drain out some of the moisture.
In your food-processor, combine drained carrots & zucchini and remaining ingredients. Pulse a few times to blend. Mixture ought to be wet but scoop able.
Heat cooking oil in a large-pan over medium heat. Use heaping tablespoon, portion out the mix into the pan. Cook nuggets for 3-5minutes and flip, using with the back of your spatula to gently flatten them a little bit. Cook an additional for 3-5minutes or till out the nugget has a slightly golden shade.
Serve warm and together with your favorite dipping-sauce. Permit leftovers to cool completely and store in a air-tight container in refrigerator for 4-5days.