2 tablespoons Mountain Canola Oil
2 ½ cups Mountain chickpeas (refer to precooking tips)
1 teaspoon garlic, minced
1 zucchini, grated and water squeezed out
3 tablespoons all-purpose flour
1 teaspoon lemon juice
1 teaspoon salt
½ teaspoon baking powder
Breadcrumbs to coat
Mountain Canola Oil to pan fry
1. Combine all ingredients and pulse in the food processor till smooth. Using a spoon, scoop out the chickpea mixture and shape it into rectangular nuggets. Dip in breadcrumbs and set aside.
2. In a large skillet, heat some canola oil over medium heat. Pan fry nuggets until golden brown on each side, this should take between 4 to 5 minutes on each side.
3. Serve with ketchup and enjoy!
· To prepare the chickpeas, soak overnight for at least 18 hours in salted room temperature water and rinse before use. Pressure cook for about 12 – 15 minutes or boil on the stove for about 30 – 40 minutes.