Chickpea Vegetable Nuggets

INGREDIENTS

• 15 ounces chickpeas cooked and drained
• 1/2 cup grated zucchini
• 1/2 cup grated carrot
• 1/4 cup minced onion
• 1/2 tbsp Italian seasoning1 tsp sea salt
• 1-2 cloves garlic to taste or sub 1/2 tsp garlic powder
• black pepper to taste
• 1/4 tsp paprika
• 2 large eggs (see below about making these egg-free)
• 1 tsp olive or avocado +extra for cooking
• 1/2 cup oat flour or your favorite breadcrumbs

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INSTRUCTIONS

• 1. Take shredded zucchini and carrots. Put it in the middle of a clean dish towel or large piece of paper towel. Wrap up the zucchini & carrots with towel squeeze a few times to help drain out some of the moisture.
  2. In your food processor, combine drained zucchini and carrots and remaining ingredients. Pulse a few times to combine. DO NOT OVER MIX. Mixture should be wet but scoopable.
  3.  Using heaping tablespoon or a small cookie scoop, portion out the mixture onto a cookie sheet.  Cook nuggets 10 minutes at 375 degrees.
  4. Enjoy warm and with your favorite dipping sauce. Allow leftovers to cool completely and store in an air-tight container in fridge for 4-5 days