Chickpea Veggie Nuggets

Baca Juga

These chickpea vegetable chunks are the ideal finger nourishment for little eaters! Stacked with veggies and vegan protein! Simple to make and excessively delectable, appreciate these vegetable chunks all alone, rather than meatballs or dunk them in your preferred sauce!

Chunks are a cherished finger food of youth. Hell, they are an adored finger food of adulthood as well!

Perhaps it is on the grounds that you needn't bother with a fork to eat them. Or then again perhaps in light of the fact that they are so dunkable in whatever sauce I have close by. Or on the other hand it truly could be on the grounds that pieces have a way being a simple expansion to any supper and youngster right away get eager to see them on their plate.

Equipment

• small cookie scoop
• food processor
• large pan

Ingredients

• 1/2 cup grated zucchini
• 15 ounces chickpeas cooked and drained
• 1/2 cup grated carrot
• 1/2 tbsp Italian seasoning
• 1/4 cup minced onion
• 1 tsp sea salt
• black pepper to taste
• 1-2 cloves garlic to taste or sub 1/2 tsp garlic powder
• 1/2 cup oat flour or your favorite breadcrumbs
• 1/4 tsp paprika
• 1 tsp olive or avocado oil +extra for cooking
• 2 large eggs

Instructions

1. Take shredded zucchini and carrots. Put it in the middle of a clean dish towel or large piece of paper towel. Wrap up the zucchini & carrots with towel squeeze a few times to help drain out some of the moisture.
2. In your food processor, combine drained zucchini and carrots and remaining ingredients. Pulse a few times to combine. DO NOT OVER MIX. Mixture should be wet but scoopable.
3. Heat cooking oil in a large pan over medium high heat.
4. Using heaping tablespoon or a small cookie scoop, portion out the mixture into the pan. Cook nuggets 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 outside of the nugget has a slightly golden color.
5. Enjoy warm and with your favorite dipping sauce. Allow leftovers to cool completely and store in an air-tight container in fridge for 4-5 days

 source : blog