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Chickpea Zucchini Nuggets

Ingredients

Metric


120 g ~ 2 medium zucchini, grated
120 g ~ 2 medium carrot, grated
240 g ~ 1 can cooked chickpeas
60 g oat flour or ground oats
1 tbsp ground flaxseeds
1 tsp garlic powder
1 tsp onion powder
½ tsp salt

Optional:
200 g yogurt mayo

US


4 oz ~ 2 medium zucchini, grated
4 oz ~ 2 medium carrot, grated
8 oz ~ 1 can cooked chickpeas
½ cup oat flour or ground oats
1 tbsp ground flaxseeds
1 tsp garlic powder
1 tsp onion powder
½ tsp salt

Optional:
1 cup ~ 7 oz yogurt mayo

MAKES16 nuggets / 2 portions
PREP TIME20 minutes
COOKING TIME20 minutes
TOTAL TIME40 minutes
Steps
1Peel the carrots. Cut zucchini lengthwise and scoop out the center with a spoon or a butter knife - this will prevent excess moisture during baking.
2Grate hollowed out zucchini and carrots using a coarse grater and add to a medium size mixing bowl.
3Rinse and drain chickpeas. Mash rinsed chickpeas using a fork or blend with an immersion blender. You can also use a mini food processor. Add mashed chickpeas to the bowl.
4Add oat flour (or ground oats), ground flaxseeds, onion powder, garlic powder and salt.
5Mix to combine until you have a dough-like mix.
6Preheat the oven to 200°C (400°F) Fan. Split the mix into 16 portions and shape them into 16 nuggets. Arrange the nuggets on top of a baking tray lined with baking paper.
7Bake in the middle of the oven for 15 minutes. Turn the nuggets over and bake for another 5 minutes.
8Transfer to a plate. Serve with a side of yogurt mayo.
Nutritional Info
Makes 16 nuggets / 2 portions
320 Calories per portion
16g protein
53g carbohydrates
10g fiber
6g fat
High in Vitamins B1, B5, B6, Folate, A, K
High in Omega 3 & 6
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Selenium
High in Zinc
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