Ingredients:
- 2 cups of cooked chickpeas
- 1 cup of mushrooms
- ½ chickpea flour
- ½ cup of onion, chopped
- 1 plum tomato
- 1 tsp. onion powder
- 1 tsp. Oregano
- 1 tsp. Sea salt or Himalayan salt
- 2 tsp. Ground sage
- 1 tsp. Dill
- 2 tsp. Basil
- ½ tsp. Cayenne powder
- ½ ground clove
- 2 tsp. Grapeseed oil.
- 1 piping or plastic bag.
Directions:
1. Excluding the chickpea flour, place all the ingredients into a food processor and blend for about 10 seconds. Add the flour and blend for about 20 seconds or until mixed well.
2. Scoop the mixture into a piping bag or sealed plastic bag and make small cuts on the bottom corner with a pair of scissors.
3. Add about 2 tsp. of grapeseed oil to a skillet at medium-high heat. Squeeze out the sausage blend into the skilled to form links. (No bag? Make patties by hand)
4. Cook for 3-4 minutes on each side, carefully flipping to prevent them from breaking apart.