This is by far the best nugget recipe I have had yet. The lentils mixed with the farro make the texture chewy and sticky, so they don’t crumble when bit into. They are fantastic, especially with the dipping sauce. I would say this leftover recipe is better than my original Misir Wat. Don’t take my word for it, though. Y’all tell me what you think!
Ingredients
Nuggets
- 4 cups leftover Misir Wat, found here
- 2 carrots, peeled
- ¼ onion, roughly chopped
- 1 cup cilantro, chopped
- 2 cups farro, cooked
- 1 cup oatmeal, dry
- Salt and pepper to taste
Dipping sauce
- 2 Tbsp. sunflower seed butter
- ½ tsp. onion powder
- ½ tsp. garlic powder
- Juice of ½ lemon
- Water to reach desired consistency
Method
- Preheat oven to 400°F
- In a food processor, mince carrots and onion
- Add lentil stew, farro, and cilantro
- Pulse until lightly mixed
- Slowly add oatmeal through top of food processor and process until thoroughly combined
- Add salt and pepper to taste
- Form mixture into balls and place on parchment paper-lined baking sheet
- Bake for 25 minutes
- For the dipping sauce, combine all ingredients except water into small bowl
- Whisk until homogeneous
- Add water slowly and mix until desired consistency is reached
- Serve nuggets and sauce with potatoes or other starches of your liking
- Enjoy!
Bread & Grapes 