Veggie Nuggets

Ingredients

• Zucchini

  Summer squash, includes skin, raw

  ½ cup, sliced or 57g

• Carrots

  Raw

  ½ cup grated or 55g

• Chickpeas

  garbanzo beans, bengal gram, mature seeds, raw

  100g

• Tofu

  Raw, firm, prepared with calcium sulfate

  ½ cup or 126g

• Onions

  Raw

  ¼ medium or 28g

• Garlic

  Raw

  2 clove or 6g

• Salt

  Table

  1 tsp or 6g

• Paprika

  Spices

  ½ tsp or 1g

• Italian Seasoning

  Shoppers Value

  1 tsp or 4g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Flax Oat Bran and Whole Wheat Flour Pita Bread

  Josephs Flax Oat Bran and Whole Wheat Flour Pita Bread - Joseph's

  75g

• Breadcrumbs

  Cooks' Ingredients, Dried, White - Waitrose

  100g

Directions

1. Preheat the oven to 400F and line a baking sheet with parchment paper.
2. Add the zucchini and grated carrot to a colander, along with some salt. Allow to drain for 10 minutes, and then using a cheesecloth or clean kitchen cloth, drain out as much water as possible.
3. Add the grated vegetables, chickpeas, tofu, onion, garlic and spices to the food processor and pulse until a thick dough is formed. Add in the flour and oil and pulse until combined. Do not overmix. You want the dough to be a moldable consistency.
4. Form the dough into nugget shapes, and then dip in the aquafaba, followed by the bread crumbs. The dough should lend around 12 to 15 nuggets. Transfer to a baking sheet, spray with a little oil, and bake for 30 minutes, flipping halfway through, until golden brown. Enjoy with your favorite dipping sauce.
5. (source: https://plantyou.com/veggie-nuggets/)