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Equipment
- food processor
- small cookie scoop
- large pan
Ingredients
- 15 ounces chickpeas cooked and drained
- 1/2 cup grated zucchini
- 1/2 cup grated carrot
- 1/4 cup minced onion
- 1/2 tbsp Italian seasoning
- 1 tsp sea salt
- 1-2 cloves garlic to taste or sub 1/2 tsp garlic powder
- black pepper to taste
- 1/4 tsp paprika
- 2 large eggs
- 1 tsp olive or avocado +extra for cooking
- 1/2 cup oat flour or your favorite breadcrumbs
Instructions
- Take shredded zucchini and carrots. Put it in the middle of a clean dish towel or large piece of paper towel. Wrap up the zucchini & carrots with towel 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. Mixture should be wet but scoop able.
- Heat cooking oil in a large pan over medium high heat.
- Using 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
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