Chickpea Nuggets

Servings: Makes: 20 (approx)

Nutritional Information:

Per nugget (44g)

Calories 83, Fat 1.7g, Saturates 0.6g, Carbohydrate 14.5g, Sugars 1.3g, Fibre 2g, Protein 3.5g, Salt 0.49g


Ingredients

Method

1

Preheat the oven to 200°C/400°F/Gas 6. In a bowl, mash the drained chickpeas with a potato masher until all are fully smashed.

2

To the chickpeas, add the blitzed oats, courgette and carrot, then stir to combine.

3

Next, add the milled linseeds, chickpea flour, nutritional yeast, salt, onion powder, garlic powder and cheese. Stir together with a wooden spoon or mash together with your hands. Add a little of the water, if needed, to make the mixture pliable.

4

To make your nuggets, roll the mixture into golf-ball-size balls then squash gently to form a roundish nugget shape.

5

Next, pour the breadcrumbs into a shallow dish and one-by-one dip the nuggets in; ensuring each nugget is fully coated. Place on a baking tray and cook for 25-30 minutes in the oven, until browned.

6

Serve with a side of vegetables and our hidden veg tomato sauce (recipe on page 69).

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