Ingredients for 16 nuggets:
- 225 g broccoli cut into florets
- 1 (400g) Can of chickpeas (pick up the liquid)
- 1/2 chopped onion
- 2 minced garlic cloves
- 1/2 tsp Salt
- something black pepper to taste
- 1/4 tsp smoked paprika powder
- 45g gluten free oat flour
For the breading:
- approx. 90 gluten free oatmeal
- 1/2 tsp Onion powder
- 1/2 tsp Garlic powder
- Salt
- pepper
Preparation:
Collect the liquid from the can of chickpeas over a sieve in a medium-sized bowl and set aside for a moment. Steam the broccoli florets in a pot with a steamer insert for 5 minutes.
Place the broccoli in a food processor along with the chickpeas, onion, garlic and spices. Pulse about 8 times and then add the oat flour. Pulse a few more times, being careful not to over-chop the mixture.
Form 16 nuggets from the mixture. Dip each nugget one at a time into the chickpea water and then into the breading to coat the nuggets on all sides.
Briefly chop the ingredients for the breading in a blender, not too finely. The nuggets can be prepared either in an air fryer or in the oven.
If you like, spray the basket of the fryer with a little oil spray and also the nuggets so that they don’t stick and become a little crispier. Bake the nuggets for 18 minutes at 190 °C, turning them after about 12 minutes.
Alternatively, bake in a preheated oven at 200 °C for a total of 25 minutes and turn after 15 minutes.
Enjoy with a dip of your choice.
Source: Elavegan
Photos: Maarja Urb
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