Introduction

These kid-friendly veggie and chickpea nuggets are a nutritious and delicious way to sneak more vegetables into your child’s diet. Crispy on the outside and tender on the inside, they make a perfect snack or meal accompaniment. Plus, they’re easy to prepare and packed with wholesome ingredients.

A white plate filled with about fourteen golden-brown fritters arranged in a circle, each fritter having a crispy textured surface with green herb specks visible inside. In the middle of the plate, there is a small white bowl filled with red dipping sauce, with one fritter partially dipped inside. At the top, a second white plate has three golden fritters next to three fresh light green avocado slices. The background is a white marbled surface. To the right side of the main plate, there are two silver forks resting on the surface, and at the bottom, half of an avocado with dark green skin and pale green flesh is visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

15 ounces canned chickpeas (drained and rinsed)

½ cup grated zucchini

½ cup grated carrot

¼ cup minced onion

½ tablespoon Italian seasoning

1 teaspoon sea salt

1-2 cloves garlic (to taste, or substitute ½ teaspoon garlic powder)

Black pepper to taste

¼ teaspoon paprika

2 large eggs

1 teaspoon olive or avocado oil (plus extra for cooking)

½ cup oat flour or your favorite breadcrumbs

Instructions

Step 1: Place the shredded zucchini and carrots in the middle of a clean dish towel or a large piece of paper towel. Wrap them up and squeeze several times to remove excess moisture.

Step 2: In a food processor, combine the drained zucchini and carrots with the remaining ingredients. Pulse a few times to mix thoroughly. Be careful not to overmix—the mixture should be wet but scoopable.

Step 3: Heat some cooking oil in a large pan over medium-high heat.

Step 4: Using a heaping tablespoon or small cookie scoop, portion out the mixture into the pan. Cook the nuggets for 3–5 minutes, then flip and gently flatten them with the back of your spatula. Cook an additional 3–5 minutes until the nuggets are golden on the outside.

Step 5: Serve the nuggets warm with your favorite dipping sauce. Allow any leftovers to cool completely before storing.

Tips & Variations

For a gluten-free option, use oat flour or gluten-free breadcrumbs. You can also add finely chopped spinach or corn for extra veggies.

If you don’t have a food processor, mash the chickpeas by hand and finely grate the vegetables, then mix together in a bowl.

Adjust garlic and seasoning to suit your family’s taste preferences.

Try baking the nuggets at 375°F (190°C) for about 20 minutes, flipping halfway, for a lower-oil version.

FAQs

Can I freeze these nuggets?

Yes, you can freeze the nuggets. Arrange them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe container or bag. Reheat from frozen in the oven until thoroughly warmed.

Can I make these vegan?

To make a vegan version, replace the eggs with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water, mixed and rested) or use a commercial egg replacer.