Chickpea Vegetable Nuggets

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

1. 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.
2. 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.
3.  Heat cooking oil in a large pan over medium high heat.
4. 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.
5. 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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