Chickpea, Broccoli and Carrot Nuggets
 
Prep time
Cook time
Total time
 
Hazel & Cacao:
Serves: 24
Ingredients
  • 1 x 400g can chickpeas (drained and rinsed)
  • 1 broccoli stem (grated)
  • 1 large carrot (grated)
  • ½ tsp garlic powder
  • ¼ tsp vegetable salt
  • pinch smoked paprika
  • ½ cup buckwheat flour
  • 2 TBSP water or more if necessary
  • plant milk for coating (I use soy)
  • 1 cup breadcrumbs (use gf if necessary) mixed with 2 TBSP sesame seeds for coating
Method
  1. Using a grater attachment, grate carrots and broccoli stem in to a food processor. Alternatively grate by hand and then add to a food processor.
  2. Place all other the ingredients except soy milk and bread crumb mixture into a food processor and process until well combined.
  3. Shape the chickpea mixture into nugget shapes using your hands.
  4. Dip each nugget into the milk and then dip and coat with breadcrumbs and place on a oven tray. Repeat until the mixture is finished.
  5. Bake in oven for 20 mins at 200 C or alternately use an air fryer.
Recipe by Talida Voinea at https://talidavoinea.au/chickpea-broccoli-stem-and-carrot-nuggets/