chickpea vegetable nuggets

Here’s a recipe for chickpea vegetable nuggets:

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 medium carrot, grated
• 1 small zucchini, grated and squeezed of excess water
• 1/4 cup corn kernels (fresh or frozen)
• 1/4 cup breadcrumbs or oat flour (for gluten-free)
• 1/4 cup nutritional yeast or grated Parmesan (optional for a cheesy flavor)
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• Olive oil spray (optional for baking)

Instructions:

1. Prepare the Vegetables:
   • Grate the carrot and zucchini, then squeeze out as much excess water as possible from the zucchini using a clean towel.
   • If using frozen corn, thaw it before use.
2. Blend the Chickpeas:
   • In a food processor, add the drained chickpeas, olive oil, garlic powder, onion powder, paprika, salt, and pepper.
   • Pulse until the chickpeas are broken down but still slightly chunky (don’t over-blend).
3. Mix the Ingredients:
   • In a large bowl, combine the chickpea mixture with the grated carrot, zucchini, corn, breadcrumbs, and nutritional yeast or Parmesan (if using). Stir everything together until well mixed.
4. Shape the Nuggets:
   • Take about 1-2 tablespoons of the mixture at a time and form it into nugget shapes using your hands.
5. Cook the Nuggets:
   • Oven Method: Preheat the oven to 375°F (190°C). Place the nuggets on a baking sheet lined with parchment paper, lightly spray with olive oil, and bake for about 20-25 minutes, flipping halfway through, until golden and crispy.
   • Pan-Frying Method: Heat a little oil in a non-stick pan over medium heat. Cook the nuggets for 3-4 minutes per side until golden brown.
6. Serve:
   • Enjoy your chickpea vegetable nuggets with your favorite dipping sauces like ketchup, hummus, or yogurt-based dips!

These nuggets are nutritious, easy to make, and great for kids or anyone looking for a plant-based snack!