Veggie Nuggets

Ingredients

• ½ cup zucchini, grated
• ½ cup carrot, grated
• 1 425g can chickpeas, drained, reserve 1/2 cup aquafaba
• ½ cup extra firm tofu
• ¼ red onion
• 2 cloves garlic
• 1 tsp salt
• ½ tsp paprika
• 1 tsp Italian seasoning
• 1 tbsp olive oil
• ¾ cup flour, all-purpose wheat flour or oat flour
• 1 cup breadcrumbs

Instructions 

1. Preheat the oven to 400F and line a baking sheet with parchment paper. 
2. Add the zucchini and grated carrot to a colander, along with some salt. Allow to drain for 10 minutes, and then using a cheesecloth or clean kitchen cloth, drain out as much water as possible. 
3. Add the grated vegetables, chickpeas, tofu, onion, garlic and spices to the food processor and pulse until a thick dough is formed. Add in the flour and oil and pulse until combined. Do not overmix. You want the dough to be a moldable consistency.
4. Form the dough into nugget shapes, and then dip in the aquafaba, followed by the bread crumbs. The dough should lend around 12 to 15 nuggets. Transfer to a baking sheet, spray with a little oil, and bake for 30 minutes, flipping halfway through, until golden brown. Enjoy with your favorite dipping sauce.