Chickpea, Broccoli and Carrot Nuggets
Hazel & Cacao: Talida Voinea
Serves: 24
- 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
- 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.
- Place all other the ingredients except soy milk and bread crumb mixture into a food processor and process until well combined.
- Shape the chickpea mixture into nugget shapes using your hands.
- 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.
- 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/
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