I don’t even like chicken nuggets that much but for whatever reason I really like turning non-chicken things into nugget form. These chickpea nuggets are really great and they can be baked instead of fried (or baked and then pan fried if you like them extra crispy) which makes them really easy to store if you make them all at once. They’re basically the perfect combination of a vegetable fritter and falafel if that’s something you need in your life.
Chickpea Nuggets
AuthorMabDifficultyIntermediateIn your food processor, pulse carrots, zucchini, and onions until they are small pieces.
Using a dish towel, squeeze as much moisture from the vegetables as possible.
Place the vegetables back in the food processor along with the remaining ingredients and pulse to combine.
Shape into nuggets then cook by baking in the oven at 175°C for 20-25 minutes and then pan frying in a dry pan for 2-3 minutes on each side OR heating 3 tbsp of oil in a frying pan and frying them for 5-6 minutes on each side.
Ingredients
Directions
In your food processor, pulse carrots, zucchini, and onions until they are small pieces.
Using a dish towel, squeeze as much moisture from the vegetables as possible.
Place the vegetables back in the food processor along with the remaining ingredients and pulse to combine.
Shape into nuggets then cook by baking in the oven at 175°C for 20-25 minutes and then pan frying in a dry pan for 2-3 minutes on each side OR heating 3 tbsp of oil in a frying pan and frying them for 5-6 minutes on each side.