SWEET POTATO AND CHICKPEA NUGGETS RECIPE BY TASTY
Here's what you need: water, flax meal, sweet potatoes, can of chickpeas, fresh basil, garlic, salt, pepper, onion powder, flour, bread crumbs
Provided by Merle O'Neal
Categories Lunch
Yield 6 servings
Number Of Ingredients 11
Steps:
- In a small bowl, combine water and flax meal, and let it sit for 10 minutes.
- In a large saucepan bring 6 cups (1 ½ L) of water to a boil, then add sweet potatoes. Cook until they are tender, about 10 minutes, then drain.
- 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 mix.
- Preheat oven to 400ºF (200ºC). Line a baking sheet with parchment paper.
- Take about 1 tablespoon worth of mixture and form it into a nugget with your hands.
- Bake for 20 minutes, flipping halfway, until golden brown.
- Or, pan fry with a small drizzle of oil over medium-high heat until both sides are golden brown, about 10 minutes.
- Allow to cool 5 minutes.
- Enjoy!
Nutrition Facts : Calories 262 calories, Carbohydrate 51 grams, Fat 2 grams, Fiber 5 grams, Protein 7 grams, Sugar 7 grams
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