Ingredients:
4 cups cooked chickpeas, drained (or 2 15 oz. cans- drained and rinsed well)
2 cups cooked brown rice
¼ cup gluten-free bread crumbs
1 teaspoon each:
Himalayan pink salt
Garlic powder
Onion powder
Ground Tellicherry black pepper
Directions:
Put all ingredients into food processor bowl fitted with “S” blade and process until smooth.
Form into small balls- about 1 tablespoon each- then flatten into nuggets.
Coating:
Ingredients:
½ cup millet flour
1 teaspoon ground sage
½ teaspoon Himalayan pink salt
1 teaspoon ground Tellicherry black pepper
3/8 cup water
Coconut oil for frying
Combine all ingredients (except oil) in mixing bowl and whisk to mix.
Put each nugget in the mixture and coat well. (I use a small fork to scoop each one out of the batter and put in the frying pan.)
Heat oil. Fry nuggets on medium high heat until browned on each side.
NOTE: Batter should be fairly runny. It thickens as it sits. (If it is too thick, it will separate from nugget while frying.) Add more water if necessary.