Kid-Friendly Veggie+ Chickpea Nuggets Recipe
These Kid-Friendly Veggie + Chickpea Nuggets are a delicious and nutritious snack or meal option, combining protein-packed chickpeas with grated zucchini and carrots for added veggies. Crispy on the outside and tender on the inside, they make a perfect bite-sized treat that kids and adults alike will love. Made with simple ingredients and cooked on the stovetop, these nuggets are easy to prepare and perfect for a quick, healthy snack or lunch.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 25-27 minutes
- Yield: About 12-15 nuggets
- Category: Snack
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
Main Ingredients
- 15 ounces canned chickpeas, drained and rinsed
- ½ cup grated zucchini
- ½ cup grated carrot
- ¼ cup minced onion
- ½ tablespoon Italian seasoning
- 1 teaspoon sea salt
- 1-2 cloves garlic, minced (or ½ teaspoon garlic powder)
- Black pepper to taste
- ¼ teaspoon paprika
- 2 large eggs
- 1 teaspoon olive or avocado oil, plus extra for cooking
- ½ cup oat flour or your favorite breadcrumbs
Instructions
- Drain the Vegetables: Place the shredded zucchini and carrots in the middle of a clean dish towel or a large piece of paper towel. Wrap them up and squeeze gently a few times to remove excess moisture. This helps prevent soggy nuggets.
- Mix the Ingredients: In a food processor, combine the drained zucchini and carrots with the remaining ingredients: chickpeas, onion, Italian seasoning, salt, garlic (or garlic powder), black pepper, paprika, eggs, oil, and oat flour or breadcrumbs. Pulse a few times to combine, being careful not to overmix. The mixture should be moist but still scoopable.
- Heat the Pan: Heat a bit of cooking oil in a large pan over medium-high heat preparing it for frying the nuggets.
- Form and Cook Nuggets: Using a heaping tablespoon or small cookie scoop, portion the mixture into the hot pan. Cook the nuggets for 3-5 minutes on one side until golden, then flip carefully. Use the back of your spatula to gently flatten the nuggets slightly. Cook an additional 3-5 minutes until the outside is golden brown and crispy.
- Serve and Store: Enjoy the nuggets warm with your favorite dipping sauce. Allow any leftovers to cool completely before storing in an airtight container in the refrigerator for 4-5 days.
Notes
- Drain the grated vegetables well to avoid soggy nuggets.
- Do not over-process the mixture; keeping some texture helps the nuggets hold together.
- Adjust seasoning to preference, especially garlic and salt.
- Use oat flour for a gluten-free option or breadcrumbs if preferred.
- Cook nuggets in batches to avoid overcrowding the pan for even cooking and crispiness.
- These nuggets reheat well in a skillet or air fryer to retain crispiness.
