Description
These Kid-Friendly Veggie + Chickpea Nuggets are a nutritious and delicious snack or meal option, packed with chickpeas, zucchini, and carrots. They are easy to prepare, crispy on the outside, tender inside, and perfect for kids or anyone looking for a wholesome bite. These nuggets can be pan-fried or air-fried for a healthier twist, and they offer a great plant-based protein boost with simple, familiar seasonings.
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, to taste or ½ teaspoon garlic powder
- Black pepper, to taste
- ¼ teaspoon paprika
- 2 large eggs
- 1 teaspoon olive or avocado oil, plus extra for cooking
- ½ cup oat flour or your favorite breadcrumbs
Instructions
- Drain Vegetables: Place the grated zucchini and carrots in the middle of a clean dish towel or a large piece of paper towel. Wrap them up and squeeze several times to drain out excess moisture, which helps the nuggets hold their shape better.
- Combine Ingredients: In a food processor, combine the drained zucchini, grated carrots, chickpeas, minced onion, Italian seasoning, sea salt, garlic (or powder), black pepper, paprika, eggs, olive or avocado oil, and oat flour or breadcrumbs. Pulse a few times to mix all ingredients evenly. Be careful not to overprocess; the mixture should remain wet but scoopable, with some texture.
- Heat Pan: Heat a large pan over medium-high heat and add enough olive or avocado oil to coat the bottom for frying.
- Form and Cook Nuggets: Using a heaping tablespoon or a small cookie scoop, portion the mixture into the pan. Cook the nuggets for 3 to 5 minutes on one side until the bottom is golden. Flip the nuggets and gently press down with the back of a spatula to slightly flatten. Cook another 3 to 5 minutes or until the nuggets develop a golden crust and are cooked through.
- Serve and Store: Serve the nuggets warm with your favorite dipping sauce. Allow any leftovers to cool completely, then store in an airtight container in the refrigerator for 4 to 5 days.
Notes
- For a vegan option, substitute the eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg, let sit to gel).
- These nuggets can also be cooked in an air fryer at 400°F for about 12 minutes, flipping halfway through for even crispiness.
- Feel free to use oat flour or any preferred breadcrumbs based on dietary preferences.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
