Chickpea Vegetable Nuggets Recipe
These Chickpea Vegetable Nuggets are a delicious and nutritious vegetarian snack or meal option. Made with cooked chickpeas, shredded zucchini and carrot, and seasoned with Italian herbs and spices, they are pan-fried until golden and crisp. Perfect for serving warm with your favorite dipping sauce, these nuggets are easy to prepare and great for meal prep.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Approximately 12 nuggets 1x
- Category: Snacks & Appetizers
- Method: Frying
- Cuisine: Vegetarian
- Diet: Vegetarian
Ingredients
Scale
Vegetables and Chickpeas
- 15 oz chickpeas, cooked and drained
- ½ cup grated zucchini
- ½ cup grated carrot
- ¼ cup minced onion
- 2 cloves garlic or ½ tsp garlic powder
Seasonings and Spices
- ½ tbsp Italian seasoning
- 1 tsp sea salt
- Black pepper, to taste
- ¼ tsp paprika
Binding and Coating
- 2 large eggs
- 1 tsp olive or avocado oil + extra for cooking
- ½ cup oat flour or your favorite breadcrumbs
Instructions
- Drain Vegetables: Take the grated carrots and zucchini, place them in the center of a clean dish towel or large paper towel, then wrap and squeeze a couple of times to remove excess moisture.
- Prepare Mixture: In a food processor, combine the drained carrots and zucchini with cooked chickpeas, minced onion, garlic (or garlic powder), Italian seasoning, sea salt, black pepper, paprika, eggs, olive oil, and oat flour or breadcrumbs. Pulse a few times until blended; the mixture should be wet but scoopable.
- Heat Pan: Heat a generous amount of cooking oil in a large pan over medium heat to prepare for frying the nuggets.
- Form and Cook Nuggets: Using a heaping tablespoon, portion the mixture into the pan. Cook the nuggets for 3-5 minutes on one side until slightly golden, then flip and gently flatten with the back of a spatula. Cook for another 3-5 minutes until both sides are golden and cooked through.
- Serve and Store: Serve the nuggets warm with your favorite dipping sauce. Allow any leftovers to cool completely before storing in an airtight container in the refrigerator for 4-5 days.
Notes
- Be sure to thoroughly squeeze out excess moisture from the zucchini and carrot to prevent soggy nuggets.
- You can substitute oat flour with gluten-free breadcrumbs for a gluten-free version.
- Adjust seasoning to taste, especially salt and pepper.
- Use olive or avocado oil for a healthy cooking fat.
- Ensure nuggets are cooked through and golden for best texture.
- Leftovers reheat well in a skillet or oven to maintain crispness.
Keywords: chickpea nuggets, vegetable nuggets, vegetarian snacks, healthy appetizers, pan-fried nuggets, gluten-free option
Find it online: https://tastybella.com/chickpea-vegetable-nuggets-recipe/
