Chickpea nuggets

Ingredients:

225g broccoli florets
1 can (400g) chickpeas
½ (red) onion, chopped
2 cloves garlic, chopped
½ tsp salt
Black pepper (to taste)
2 tsp nutritional yeast
¼ tsp smoked paprika
45g (1/2 cup) oat flour (gluten-free, if needed)
¾ cup breadcrumbs (gluten-free, if needed)

Directions:

1. Drain the liquid from the can of chickpeas and set aside (you will need it later).
2. Blanch the broccoli florets in boiling salted water (about 4 minutes). Drain.
3. Place the broccoli, chickpeas, onion, garlic and spices in a food processor. Puree.
4. Then add the oat flour. Blend again (but not too much!) until smooth. If necessary, scrape down the sides of the food processor if the mixture sticks to it.
5. Form the mixture into 16 patties with your hands.
6. Dip each patty first in the liquid from the can of chickpeas, then in the breadcrumbs (each patty should be well coated on all sides).
7. Grease a baking sheet lined with baking paper with a little oil (also grease the patties - so that they don't stick during baking).
8. Bake them in an oven preheated to 200 degrees for about 25 minutes (turn them over after 15 minutes).
9. Serve with your favorite sauce.

Yield: 16 nuggets
Recipe: elavegan.com