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
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
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
