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The foundation of any great zucchini nugget lies in the preparation of the zucchini. Removing excess moisture is crucial for achieving that desired crunchy texture. If you skip this step, your nuggets may turn out soggy, which can compromise both flavor and presentation.

Zucchini Chickpea Nuggets

Discover a delicious and nutritious way to enjoy vegetables with Crunchy Zucchini Chickpea Nuggets! Perfect as a snack or main dish, these nuggets blend the mild sweetness of zucchini with protein-packed chickpeas, creating a satisfying treat the whole family will love. Easy to make and customizable for various diets, they're crispy on the outside and tender on the inside. Serve them with your favorite dipping sauces or as part of a healthy meal. Enjoy a guilt-free indulgence that's packed with taste and nutrients!
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Ingredients
  

2 medium zucchinis, grated

1 can (15 oz) chickpeas, drained and rinsed

1/2 cup breadcrumbs (substitute with gluten-free breadcrumbs if desired)

1/4 cup grated Parmesan cheese (substitute with nutritional yeast for a vegan version)

1/4 cup finely chopped onion

2 cloves garlic, minced

1 large egg (or flax egg: mix 1 tablespoon ground flaxseed with 2.5 tablespoons water)

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and pepper to taste

Olive oil spray (or oil for frying)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper for hassle-free cleanup later.

    Prepare the Zucchini: Grate the zucchinis using a box grater or food processor. Transfer the grated zucchini into a clean kitchen towel or cheesecloth, then twist and squeeze vigorously to extract as much moisture as you can. This step is crucial to keep your nuggets from becoming soggy.

      Mash the Chickpeas: In a large mixing bowl, add the drained and rinsed chickpeas. Use a fork or a potato masher to mash them until they are mostly smooth, leaving some chunks for added texture.

        Combine Ingredients: To the bowl with the mashed chickpeas, add the squeezed zucchini, breadcrumbs, Parmesan cheese (or nutritional yeast), finely chopped onion, minced garlic, egg (or flax egg), ground cumin, smoked paprika, and season with salt and pepper. Mix all these ingredients together thoroughly until everything is well incorporated.

          Form Nuggets: With clean hands, scoop out a portion of the mixture and shape it into small patties or nuggets, roughly 2 inches wide and 1 inch thick. Carefully arrange them on the prepared baking sheet.

            Bake: Lightly spray the nuggets with olive oil or brush them with oil on both sides to enhance crispiness. Bake in the preheated oven for 20-25 minutes, flipping them halfway through the baking time, until they are golden brown and crispy on the outside.

              Serve: Once baked, remove the nuggets from the oven and allow them to cool slightly before serving. Enjoy these warm nuggets with your choice of dipping sauce, such as tahini, yogurt sauce, or a tangy spicy sriracha dip for an added kick.

                Prep Time: 15 min | Total Time: 45 min | Servings: 4-6 (approximately 12-15 nuggets)

                  Presentation Tips: Arrange the nuggets on a serving platter, garnishing with fresh herbs like parsley or cilantro for a pop of color. Serve alongside small bowls of dipping sauces for a fun and interactive meal!