Black Bean Veggie Nuggets

Boil the beans for 40 minutes, until they’re tender, changing their boiling water at least 2 times.

Beans are very hard to digest, that is why it is recommended to soak them overnight before cooking and also to frequently change the water they boil in. Doing so, the hard digestible enzymes will be transferred to the water and we will not experience any abdominal discomfort.

Place the beans in the food processor along with the condiment mix, dry yeast flakes, sea salt, pepper and dill. Blend well together until you get a dough-like consistency.

Add the mixture in a large bowl and mix with the diced onions.

Heat a large skillet. Spray it with some oil (we don’t want to use a large amount of oil).

Mold the dough into a nugget-type shape. Dip each nugget in the chickpea flour. Fry at medium high heat. Flip them when necessary so they’re fried evenly.

Serve with any sauce you like and some salad. I used tomato and red peppers sauce.

Enjoy!

For the condiment mix:

I really like this condiment mix. It is not yet finished because I have to add dried carrots, too. You can use it in mostly everything and it can be used instead of salt because I already added 3 tablespoons sea salt per jar.

Grate the carrots, celery root and parsley roots. Put them on some large plates and let them dry in the sun (you can also use a dehydrator if you have one). When they are dried, put them in your food processor and grind them. Mix with celery leaves, parsley and salt and put in jars.