Chickpea broccoli nuggets

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