Vegetarian Chickpea Nuggets

Vegetarian nuggets made with chickpeas and vegetables

To change a bit of the classic falafel, today I offer a recipe for chickpea and vegetable croquettes. Crispy on the outside and tender on the inside, they will be perfect for a satisfying little vegetarian dish.

I fried them in an oil base, but I think it is also possible to bake. Then, refrigerate the dough for 1 hour before forming the croquettes and remember to press them well to compact them.

I served my croquettes with a small tahini sauce and seasonal raw vegetables: lamb lettuce, carrots and beets.

Chickpea Nugget Recipe

Chickpea Nuggets

Vegetarian nuggets made with chickpeas and vegetables

Preparation time: fifteen minutes

Cooking time: twenty minutes

Type of plate: Main dish

kitchen: vegetarian

portions: twenty pips

  • 400 g chickpea Cooked
  • one carrot
  • one small leek
  • two egg
  • fifty g bread crumbs
  • one yellow onion
  • two nails Garlic
  • one tablespoon of coffee Dried oregano
  • one tablespoon of coffee smoked paprika
  • olive oil
  • Frying oil
  • salt and pepper

For support

  • one carrot
  • one beet
  • 200 g chew
  • 5 scoops sweet vinegar
  • 5 scoops olive oil
  • one soup spoon old fashioned mustard
  • Peel and chop the onion. Peel and dehydrate garlic cloves. Clean the leek and cut it into julienne. Peel the carrots and grate them_ Peel the beets and grate them. Mix the beet, one of the grated carrots and the mache in a bowl, set aside.

  • Put in the bowl of your blender: 1 grated carrot, Julian leek, cooked chickpeas, 2 eggs, breadcrumbs, chopped onion, garlic cloves, dried oregano, smoked paprika and 1 tablespoon olive oil, salt and pepper. Mix until a thick and homogeneous dough remains sticky (add breadcrumbs if the dough is too liquid).

  • Take the chickpea dough with two tablespoons and shape the croquettes that you will place in a very hot pan with a base of frying oil. Cook for 3 minutes on each side and then place it on a paper towel.

  • Prepare a sauce for the seeds by mixing the tahini, the remaining coconut cream and the lime juice. Salt and pepper

  • Prepare a vinaigrette by mixing 5 tablespoons of sweet vinegar, 1 tablespoon of old-fashioned mustard and 5 tablespoons of olive oil. Salt and pepper, mix well and pour over raw vegetables.

Chickpea Nuggets
Chickpea Nuggets