Step 1

Place the chickpeas in a food processor and pulse 3-4 times until roughly broken down.Shred or grate the zucchini and carrot and place them onto a clean kitchen towel. Firmly wrap the vegetables and squeeze out as much liquid as you can.

Step 2

In the meantime, heat a little oil in a small skillet and fry the chopped onion until soft. Preheat your oven to 170C.

Step 3

Transfer the zucchini, carrot, and onion into the food processor with the chickpeas and add the salt, garlic powder, seasoning mix and sweet paprika. Pulse 4-5 times or until roughly combined. Do not over mix!

Step 4

Transfer to a mixing bowl and start adding the chickpea and oat flour. Use a spatula to mix everything and add enough chickpea and oat flour until you can handle the dough without sticking.

Step 5

Carefully shape the individual nuggets and place them onto a lightly greased parchment paper. Brush them with a little extra oil and bake them in the oven for 15-20 minutes or until golden and firm.

Step 6

Allow them to cool for 5-10 minutes before removing them from the parchment and serve alongside tomato ketchup or your favourite sauces for dipping.