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Under 30 min

Sweet Potato And Chickpea Nuggets

from the video Healthy Veggie Nuggets 4 Ways ▶︎

by Merle O'Neal

Inspired by


for 6 servings

  • 3 tablespoons water
  • 1 tablespoon flax meal
  • 2 sweet potatoes, cubed
  • 15 oz (425 g) chickpea, 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


  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, add sweet potatoes. Cook until they are tender, about 10 minutes, and drain.
  3. Preheat oven to 400ºF (200ºC).
  4. 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 breadcrumbs and mix.
  5. Take about 1 tablespoon worth of mixture and form it into a nugget with your hands.
  6. Pan fry with a small drizzle of oil over medium-high heat until both sides are golden brown, about 10 minutes.
  7. 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.
  8. Allow to cool 5 minutes.
  9. Enjoy!
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