Chick Pea Chicken Nuggets

I got this recipe from a friend. My kids love these things, and they are even better the 2nd day.

Wet ingredients
3 C cooked chickpeas, rinsed and drained (can also use canned chickpeas. 2 cans, rinsed then cooked in water on the stove until tender, about 30 mins)
4 T toasted sesame oil
Juice of 1 small lemon, or ½ of a medium or large lemon
1/2 of an onion, diced

Dry ingredients
1 C brown rice flour
2 tsp xanthan gum (you can use either chia or flax seed and water but I have heard they fall apart unless eaten really quickly. I made plenty for leftovers so I used Xantham gum)
2 tsp dried thyme
1 tsp rubbed sage
½-1 tsp smoked paprika, to taste
2 tsp garlic powder
2 tsp salt
2 tsp Old Bay seasoning
1/2 tsp black pepper

Mash the chickpeas in a large mixing bowl. Add the oil and lemon juice. Mash again a couple of times to mix in the liquids. Chickpeas should be pretty mashed, some smooth, some still partly whole.

In a small bowl, mix all of the dry ingredients together.

Add the dry ingredients into wet and stir until fully mixed. It may be crumbly at this point. Add some water until you get to a thick, almost bread dough consistency. It should be wet enough to mix well without crumbling but not soupy. I added the onions in at this stage (they were not in the original recipe but I think many things are better with onion!).

Form into little balls or patties and brown on each side in a cast iron skillet with a little coconut oil. Salt a little more once cooked.