Chickpea Vegetable Nuggets

• μερίδες: 5 servings
• χρόνος ενεργούς προετοιμασίας: 10 minutes
• συνολικός χρόνος: 30 minutes

Υλικά

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 (to taste or sub 1/2 tsp garlic powder)

black pepper to taste

¼ teaspoon paprika

2 large eggs

1 teaspoon olive or avocado oil (+extra for cooking)

½ cup oat flour or your favorite breadcrumbs

Οδηγίες

Place shredded zucchini and carrots in the middle of a clean dish towel or large piece of paper towel. Wrap them up and squeeze a few times to help drain out some of the moisture.

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. See photo in post for reference.

Heat cooking oil in a large pan over medium high heat.

Using a 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.

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

Διατροφή

• Μέγεθος Μερίδας: 4 nuggets
• Θερμίδες: 173 kcal
• Συνολικά Λιπαρά: 6 g
• Κορεσμένα Λιπαρά: 1 g
• Ακόρεστα Λιπαρά: 4 g
• Τρανς Λιπαρά: 0.01 g
• Χοληστερόλη: 74 mg
• Νάτριο: 743 mg
• Συνολικοί Υδατάνθρακες: 22 g
• Διαιτητικές Ίνες: 5 g
• Συνολικά Σάκχαρα: 1 g
• Πρωτεΐνη: 9 g