½ cup whole grain bread crumbs
2 teaspoons Italian seasoning
2 (15-ounce) cans chickpeas, drained and rinsed
1½ cups cooked brown rice
1 small onion, cut into 1-inch pieces
3 cloves garlic
1 teaspoon ground cumin
1 teaspoon turmeric
¼ cup nutritional yeast
¼ cup lime juice
¼ cup finely chopped fresh parsley
Sea salt and freshly ground black pepper
*Instead of Cumin and Turmeric, I used 1 to 2 teaspoons of McCormick Grill Mates Montreal Chicken Seasoning. Also, substituted 1/8 cup lemon juice instead of lime.
Preheat the oven to 425°F. Line a baking sheet with parchment paper.
In a small, shallow bowl, mix together the bread crumbs and Italian seasoning.
In the bowl of a food processor, combine the chickpeas, rice, onion, garlic, cumin, turmeric, nutritional yeast, lime juice, parsley, and salt and pepper to taste; pulse to a pliable mixture. (If you don’t have a food processor, use a potato masher.) Mold about 2 tablespoons of the mixture into an oblong nugget, then roll the nugget in seasoned bread crumbs, and place it on the prepared baking sheet.
Repeat until all of the mixture is used. Bake for 20 minutes, then flip nuggets and bake for 20 more minutes.