15 oz can of chickpeas (439 g), drained and rinsed
¼ cup chopped fresh basil (10 g)
2 cloves garlic
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon onion powder
½ cup all-purpose flour (60 g)
1 cup bread crumbs (115 g)
sauce of choice, for dipping
Nutrition Info
Calories 242
Fat 2g
Carbs 46g
Fiber 3g
Sugar 7g
Protein 6g
How to Make It
1. Step
Preheat oven to 400ºF (200ºC). Line a baking sheet with parchment paper.
2. Step
In a small bowl, combine the water and flax meal and let sit for 10 minutes.
3. Step
In a large saucepan bring 6 cups (1 ½ L) of water to a boil, then add the sweet potatoes. Cook until tender, about 10 minutes, then drain.
4. Step
In a food processor, combine the sweet potatoes, chickpeas, basil, flax "egg", garlic, salt, pepper, onion powder, and flour and pulse until combined. Add the bread crumbs and pulse to incorporate.
5. Step
Scoop about 1 tablespoon of the sweet potato mixture into your hands and shape into a nugget, then place on the prepared baking sheet. Repeat with the remaining sweet potato mixture.
6. Step
Bake the nuggets for 20 minutes, flipping halfway, until golden brown. Alternatively, pan-fry in a large skillet with a drizzle of oil over medium-high heat until both sides are golden brown, about 10 minutes total.
7. Step
Let the nuggets cool for 5 minutes before serving with your choice of dipping sauce.
