Under 30 min
Sweet Potato And Chickpea Nuggets
from the video Healthy Veggie Nuggets 4 Ways ▶︎
by Merle O'Neal
Inspired by mamawentvegan.com
Ingredients
for 6 servings
- 3 tablespoons water
- 1 tablespoon flax meal
- 2 sweet potatoes, cubed
- 15 oz (425 g) chickpeas, 1 can, drained and rinsed
- ¼ cup (10 g) fresh basil, chopped
- 2 cloves garlic
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon onion powder
- ½ cup (60 g) flour
- 1 cup (115 g) breadcrumb
Preparation
- In a small bowl, combine water and flax meal, and let it sit for 10 minutes.
- In a large saucepan bring 6 cups (1 ½ L) of water to a boil, add sweet potatoes. Cook until they are tender, about 10 minutes, and drain.
- Preheat oven to 400ºF (200ºC).
- In a food processor, combine the sweet potatoes, chickpeas, basil, flax meal, garlic, salt, pepper, onion powder, and flour, and pulse until combined. Add the breadcrumbs and mix.
- Take about 1 tablespoon worth of mixture and form it into a nugget with your hands.
- Pan fry with a small drizzle of oil over medium-high heat until both sides are golden brown, about 10 minutes.
- Or, you can bake them on a piece of parchment paper at 400˚F (200˚C) for 20 minutes, flipping after the first 10 minutes.
- Allow to cool 5 minutes.
- Enjoy!
Advertisement
Advertisement
Advertisement
