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- 15 oz canned chickpeas, drained and rinsed
- 1/2 c grated zucchini, moisture drained
- 1/2 c grated carrot, moisture drained
- 1/4 c minced onion
- 1/2 T Italian seasoning
- 1 t sea salt
- 2 cloves garlic
- 1/4 t paprika
- black pepper to taste
- 2 large eggs
- 1 t olive oil
- 1/2 c oat flour or breadcrumbs
- In food processor, combine all ingredients and pulse to combine.
- Heat oil in large pan over medium-high heat.
- Scoop mixture into pan with heaping tablespoon or cookie scoop.
- Cook 3-5 minutes then flip, flattening with spatula.
- Cook 3-5 minutes or until outside of nugget is slightly golden.