Description
These kid-friendly veggie and chickpea nuggets are a nutritious and tasty snack or meal option, combining the goodness of chickpeas, zucchini, and carrots with a blend of flavorful seasonings. Perfectly pan-fried to a golden crisp, these nuggets are ideal for picky eaters and make a great protein-packed alternative to traditional chicken nuggets.
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 (or ½ tsp garlic powder)
- Black pepper to taste
- ¼ teaspoon paprika
Binding and Coating
- 2 large eggs
- 1 teaspoon olive or avocado oil (+ extra for cooking)
- ½ cup oat flour or your favorite breadcrumbs
Instructions
- Drain Vegetables: Place the shredded zucchini and carrots in the center of a clean dish towel or a large piece of paper towel. Wrap them tightly and squeeze multiple times to remove excess moisture, ensuring the nuggets hold together well during cooking.
- Combine Ingredients: Add the drained zucchini and carrots, chickpeas, minced onion, Italian seasoning, sea salt, garlic, black pepper, paprika, eggs, oil, and oat flour or breadcrumbs into a food processor. Pulse a few times carefully to combine the ingredients without overmixing. The mixture should be wet yet scoopable.
- Heat Pan: Warm extra olive or avocado oil in a large skillet over medium-high heat to prepare for frying the nuggets.
- Form and Cook Nuggets: Using a heaping tablespoon or a small cookie scoop, portion the mixture into the hot pan. Cook each nugget for 3-5 minutes on one side, then flip and gently flatten with a spatula. Continue cooking for another 3-5 minutes until the nuggets develop a slightly golden and crispy exterior.
- Serve and Store: Serve the nuggets warm with your favorite dipping sauce. Allow any leftovers to cool completely before storing them in an airtight container in the refrigerator for 4-5 days.
Notes
- Make sure to squeeze out as much moisture as possible from the zucchini and carrots to prevent soggy nuggets.
- Do not over-process the mixture; it should remain slightly chunky for better texture.
- If you prefer vegan, substitute eggs with a flax or chia egg, and use a suitable flour or binder.
- Add your favorite herbs or spices to customize the flavor.
- Serve with dipping sauces such as ketchup, ranch, or hummus for added taste.
- Reheat leftovers in a skillet or oven to maintain crispiness rather than microwaving.
