Description
These kid-friendly veggie and chickpea nuggets are a nutritious and delicious snack or meal option, combining protein-rich chickpeas with fresh grated zucchini and carrots. Crispy on the outside and tender inside, they are perfect for picky eaters and easy to prepare on the stovetop in just 30 minutes.
Ingredients
Veggie 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
- 2 large eggs
- 1 teaspoon olive or avocado oil
- ½ cup oat flour or your favorite breadcrumbs
- Additional olive or avocado oil for cooking
Instructions
- Drain Vegetables: Place the grated zucchini and carrots in the center of a clean dish towel or large paper towel. Wrap them up tightly and squeeze several times to remove excess moisture. This step helps to prevent soggy nuggets.
- Mix Ingredients: In a food processor, combine the drained zucchini and carrots with the chickpeas, onion, Italian seasoning, sea salt, garlic, black pepper, paprika, eggs, oil, and oat flour or breadcrumbs. Pulse the mixture a few times until combined but still slightly chunky; do not overmix. The mixture should be wet but scoopable.
- Heat Pan: Warm a large skillet over medium-high heat and add a small amount of olive or avocado oil to coat the bottom of the pan.
- Cook Nuggets: Using a heaping tablespoon or small cookie scoop, portion out the mixture into the pan. Cook for 3-5 minutes on one side, then carefully flip each nugget using the back of a spatula, gently flattening them slightly. Cook for an additional 3-5 minutes or until the outside is golden and crisp.
- Serve and Store: Enjoy the nuggets warm with your favorite dipping sauce. Allow any leftovers to cool completely, then store them in an airtight container in the refrigerator for 4-5 days.
Notes
- Make sure to squeeze out as much moisture from the zucchini and carrots as possible to ensure the nuggets hold together well.
- Use oat flour as a gluten-free alternative to breadcrumbs, or substitute with your preferred breadcrumbs.
- Adjust seasonings to taste, especially if serving to children who prefer milder flavors.
- These nuggets can be reheated in a skillet or air fryer for best texture retention.
- For a vegan version, substitute eggs with a flax egg or another egg replacer, though texture may vary.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Frying
- Cuisine: American
