Ingredients
Equipment
Method
- Cook 2/3 cups of your favorite brown rice to make 2 cups of cooked rice
- Drain and rinse 2 cans of garbanzo or chick peas
- In your food processor add 2 cups of cooked brown rice, chickpeas, diced onions, garlic, turmeric, pepper, lime juice and nutritional yeast. Blend in processor until fairly well mixed together. You may need to use a spatula to push down the big pieces until it is all blended together.
- Put your silpat on the cookie sheet and preheat oven to 425 degrees.
- Get a wide bowl and add some panko bread crumbs. Wide bowls are easier to use so you can roll the nuggets in it.
- Wet your hands and using the spatula scoop a small amount of mixture into your hands and roll into about a 2 inch size nugget.
- Roll the nuggets in the panko bread crumbs and place on the cookie sheet.
- Bake in the over for 20 minutes, then turn over and bake another 20 minutes.
- This recipe makes enough for my husband and I to eat 3 meals. I like to leave the leftover mixture in a plastic container and make the next batch for our the meal the next day. Will last for at least 4 days in the fridge.
- You can also make all of them up at once and they taste delicious reheated for 4 minutes at 400 degrees in the airfryer. That makes them nice and crispy.
Notes
You can use short grain, long grain or basmatti brown rice. I've used all varieties. Sometimes I use what I have in the kitchen pantry. They all seem to work fine.
Pick your favorite toppings for the chick nuggets. I use Aldi organic Ketchup because it is low in sugar and Dortmunder Gold BBQ sauce. It's your choice for added flavor.
I use the tumeric for color and always throw in a little black pepper as tumeric and black pepper go well together.
I prefer plain bread crumbs and panko crumbs make the chick nuggest even crunchier. You can use regular breadcrumbs too.