Email Link SMS X Search Clock Right Arrow Caret down Caret up Caret left Caret right Thumbs up Speech Audio on Replay Plus Minus

Advertisement

Sweet Potato And Chickpea Nuggets

by Merle O'Neal featured in Healthy Veggie Nuggets 4 Ways

Under 30 min

Inspired by mamawentvegan.com

Under 30 min

Ingredients

for 6 servings

  • 3 tablespoons
    water
  • 1 tablespoon
    flax meal
  • 2 sweet potatoes, cubed
  • 1 oz
    can of chickpeas, drained and rinsed
  • ¼ cup
    fresh basil, chopped (10 g)
  • 2 cloves garlic
  • 1 teaspoon
    salt
  • 1 teaspoon
    pepper
  • 1 teaspoon
    onion powder
  • ½ cup
    flour (60 g)
  • 1 cup
    bread crumbs (115 g)
    Calories 262
    Fat 2g
    Carbs 51g
    Fiber 5g
    Sugar 7g
    Protein 7g

Estimated values based on one serving size.

Advertisement

Preparation

  1. In a small bowl, combine water and flax meal, and let it sit for 10 minutes.
  2. In a large saucepan bring 6 cups (1 ½ L) of water to a boil, then add sweet potatoes. Cook until they are tender, about 10 minutes, then drain.
  3. In a food processor, combine the sweet potatoes, chickpeas, basil, flax egg, garlic, salt, pepper, onion powder, and flour, and pulse until combined. Add the bread crumbs and mix.
  4. Preheat oven to 400ºF (200ºC). Line a baking sheet with parchment paper.
  5. Take about 1 tablespoon worth of mixture and form it into a nugget with your hands.
  6. Bake for 20 minutes, flipping halfway, until golden brown.
  7. Or, pan fry with a small drizzle of oil over medium-high heat until both sides are golden brown, about 10 minutes.
  8. Allow to cool 5 minutes.
  9. Enjoy!
 

Advertisement

Advertisement

Advertisement