Chickpea Vegetable Nuggets

• porzioni: 5 servings
• tempo di preparazione: 10 minutes
• tempo totale: 30 minutes

Ingredienti

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

Istruzioni

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

Nutrizione

• Dimensione della Porzione: 4 nuggets
• Calorie: 173 kcal
• Grassi Totali: 6 g
• Grassi Saturi: 1 g
• Grassi Insaturi: 4 g
• Grassi Trans: 0.01 g
• Colesterolo: 74 mg
• Sodio: 743 mg
• Carboidrati Totali: 22 g
• Fibra Alimentare: 5 g
• Zuccheri Totali: 1 g
• Proteine: 9 g