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Kid-Friendly Veggie+ Chickpea Nuggets

Crispy Kid-Friendly Veggie+ Chickpea Nuggets Everyone Loves

These Kid-Friendly Veggie + Chickpea Nuggets are crispy and nutritious, making them a favorite among kids and adults alike.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 nuggets
Course: Lunch
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the Base
  • 1 can Canned Chickpeas Provides structure and protein; any white beans can work as a substitute.
  • 1 cup Grated Zucchini Adds moisture and nutrition; can be replaced with grated carrots or spinach.
  • 1 cup Grated Carrot Increases veggie content and sweetness; consider using all zucchini or other preferred vegetables.
  • 1 medium Minced Onion Enhances flavor; onion powder can be used for less moisture.
For Seasoning
  • 1 tablespoon Italian Seasoning Adds a delightful blend of herbs; feel free to swap in your favorite dried herbs.
  • 1 teaspoon Sea Salt Elevates overall flavor; adjust to taste if using other salty ingredients.
  • 2 cloves Garlic Fresh or powder; garlic powder can be a stand-in if fresh isn’t on hand.
  • 1/2 teaspoon Black Pepper Adds seasoning; adjust according to your preference.
  • 1 teaspoon Paprika Brings warmth and color; try smoked paprika for a flavor twist!
For Binding
  • 2 large Eggs Binds the mixture together; for a vegan option, use flax eggs.
  • 1 cup Oat Flour Acts as a gluten-free binding agent; substitute with regular breadcrumbs or any preferred flour.
For Cooking
  • 2 tablespoons Olive or Avocado Oil Ideal for frying; you can use any cooking oil you prefer.

Equipment

  • Food Processor
  • non-stick pan

Method
 

Step-by-Step Instructions
  1. Start by grating the zucchini and carrot, then place them in a clean dish towel. Squeeze out excess moisture from the grated vegetables.
  2. In a food processor, combine the drained grated zucchini and carrot with the drained chickpeas, eggs, Italian seasoning, garlic, sea salt, black pepper, paprika, and oat flour. Pulse until well-blended.
  3. Pour olive or avocado oil into a large non-stick pan and heat it over medium-high heat until shimmering.
  4. Using a tablespoon scoop, portion out the veggie-chickpea mixture and carefully place each scoop into the heated pan. Flatten each nugget slightly.
  5. Fry the nuggets for 3-5 minutes on each side, or until they are beautifully golden brown and crispy.
  6. Remove the nuggets from the pan and let them cool slightly on a plate lined with paper towels. Serve warm.

Notes

Store cooked nuggets in an airtight container for up to 4-5 days and reheat as needed. They can also be frozen for later use.