Chickpea Vegetable Nuggets
This nutritious plant-based recipe creates crispy, protein-packed bites using fresh zucchini, carrots, and chickpeas.
Ingredients
- 15- ounce can chickpeas drained and rinsed
- 1/2 cup zucchini finely grated
- 1/2 cup carrots finely grated
- 1/4 cup onion minced very finely
- 2 large eggs
- 1/2 cup oat flour or breadcrumbs
- 1 teaspoon olive or avocado oil
- 1/2 tablespoon Italian seasoning
- 1 to 2 cloves garlic minced
- 1 teaspoon sea salt
- Black pepper to taste
- 1/4 teaspoon paprika
Instructions
- Grate the zucchini and carrots then place them in a clean dish towel and squeeze firmly until all excess moisture is removed. Add the drained chickpeas, squeezed vegetables, onion, eggs, oil, seasonings, and oat flour into a food processor. Pulse the mixture several times until well-combined but still textured, being careful not to over-process into a smooth puree. Heat a small amount of oil in a large skillet over medium-high heat. Use a tablespoon or cookie scoop to place portions of the mixture into the pan and gently flatten them with a spatula. Cook for several minutes on the first side until golden brown then carefully flip to cook the other side. Remove from the heat once both sides are firm and crispy.
Notes
Ensure the vegetables are squeezed as dry as possible to prevent the nuggets from becoming soggy. If the mixture feels too wet to hold a shape, stir in an extra tablespoon of oat flour. For the best texture, avoid over-crowding the pan while frying to ensure even browning. Leftovers can be stored in an airtight container in the refrigerator and are best reheated in an oven or air fryer to maintain their crunch.