Sweet Potato And Chickpea Nuggets
by Merle O'Neal • from the video Healthy Veggie Nuggets 4 Ways
Inspired by mamawentvegan.com
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)
Preparation
Under 30 min
- 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, then add sweet potatoes. Cook until they are tender, about 10 minutes, then drain.
- 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.
- Preheat oven to 400ºF (200ºC). Line a baking sheet with parchment paper.
- Take about 1 tablespoon worth of mixture and form it into a nugget with your hands.
- Bake for 20 minutes, flipping halfway, until golden brown.
- Or, pan fry with a small drizzle of oil over medium-high heat until both sides are golden brown, about 10 minutes.
- Allow to cool 5 minutes.
- Enjoy!
Tips
-
niknaks85
Process chickpeas first then add other things then sweet potato cos it gets claggy quickly. Also extra breadcrumbs are needed otherwise too wet.
2 months ago Helpful (1) -
Tess Adams
These unfortunately just didn’t do it for me. Not much flavour.
7 hours ago Helpful (0) -
Linda Maria
Can‘t recommend baking them in the oven. They taste much better if you make them in a pan because they don‘t get crispy in the oven. Also you should take really small sweet potatos or use more of the spices. Otherwise they don‘t taste like more than a soggy cardboard.
2 months ago Helpful (0)
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