Ingredients:
\n4 cups cooked chickpeas, drained (or 2 15 oz. cans- drained and rinsed well)
\n2 cups cooked brown rice
\n\u00bc cup gluten-free bread crumbs
\n1 teaspoon each:
\nHimalayan pink salt
\nGarlic powder
\nOnion powder
\nGround Tellicherry black pepper<\/p>\n
Directions:<\/em> Coating: Combine all ingredients (except oil) in mixing bowl and whisk to mix.<\/em><\/p>\n 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.)<\/em><\/p>\n Heat oil. Fry nuggets on medium high heat until browned on each side.<\/em><\/p>\n 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.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":" Ingredients: 4 cups cooked chickpeas, drained (or 2 15 oz. cans- drained and rinsed well) 2 cups cooked brown rice \u00bc cup gluten-free bread crumbs 1 teaspoon each: Himalayan pink salt Garlic powder Onion powder Ground Tellicherry black pepper Directions: … Continue reading
\nPut all ingredients into food processor bowl fitted with “S” blade and process until smooth.<\/em>
\n Form into small balls- about 1 tablespoon each- then flatten into nuggets.<\/em><\/p>\n
\nIngredients:
\n\u00bd cup millet flour
\n1 teaspoon ground sage
\n\u00bd teaspoon Himalayan pink salt
\n1 teaspoon ground Tellicherry black pepper
\n3\/8 cup water
\nCoconut oil for frying<\/p>\n