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Chickpea Vegetable Nuggets Recipe

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4.2 from 48 reviews

These Chickpea Vegetable Nuggets are a delicious and nutritious snack or meal option, combining protein-packed chickpeas with fresh grated vegetables and flavorful seasonings. Crispy on the outside and tender on the inside, they’re perfect for a quick bite and pair wonderfully with your favorite dipping sauce.

  • Total Time: 30 minutes
  • Yield: 5 servings

Ingredients

Vegetable and Chickpea Mixture

  • 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, minced (or ½ teaspoon garlic powder)
  • Black pepper to taste
  • ¼ teaspoon paprika

Binding and Cooking

  • 2 large eggs
  • 1 teaspoon olive or avocado oil (+ extra for cooking)
  • ½ cup oat flour or your favorite breadcrumbs

Instructions

  1. Drain Vegetables: Place the grated zucchini and carrots in the center of a clean dish towel or large piece of paper towel. Wrap them up tightly and squeeze several times to remove excess moisture to ensure your nuggets hold together well.
  2. Combine Ingredients: In a food processor, add the drained zucchini and carrots along with the chickpeas, minced onion, Italian seasoning, sea salt, garlic, black pepper, paprika, eggs, oil, and oat flour or breadcrumbs. Pulse a few times to combine the mixture. Be careful not to overmix; the consistency should be wet but still scoopable.
  3. Heat the Pan: Warm some additional cooking oil in a large pan over medium-high heat to prepare for frying the nuggets.
  4. Cook Nuggets: Using a heaping tablespoon or small cookie scoop, portion out the mixture into the hot pan. Cook each nugget for 3-5 minutes until the bottom is golden brown. Flip them gently and flatten slightly with a spatula, then cook for another 3-5 minutes until the other side is golden and crispy.
  5. Serve and Store: Serve the nuggets warm alongside your favorite dipping sauce. If you have leftovers, let them cool completely, then store them in an airtight container in the refrigerator for up to 4-5 days.

Notes

  • Make sure to squeeze out as much moisture as possible from the grated vegetables to prevent soggy nuggets.
  • If you don’t have oat flour, breadcrumbs or another flour of choice can be used as a substitute.
  • Adjust garlic quantity depending on your taste preference.
  • For a vegan option, replace eggs with flax eggs or another egg substitute.
  • These nuggets can also be baked at 400°F (200°C) for about 15-20 minutes, flipping halfway through, for a healthier alternative.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Snack
  • Method: Frying
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/chickpea-vegetable-nuggets-recipe/