Yield: 4 servings

1-1/2cup chickpeas, cooked (simmered with 2 bay leaves and 4 black peppercorns)
1 cup cooked grain (brown rice, millet, quinoa)
1/2 cup shallot or sweet onion, diced
2 garlic cloves, minced
1/2 cup celery, diced
1/2 teaspoon Italian seasoning, dried
1/2 teaspoon sea salt, more to taste
1 Tablespoon dijon mustard
2 cups rice cracker bread crumbs
1 cup all purpose gluten free flour
coconut or canola oil

Method:

1. Set 1/2 cup flour aside in a bowl or plate.  Work remaining ingredients together in a bowl with your hands or with a spatula, adding 2 Tablespoons oil is moisture is needed.  Taste for flavor and let sit 10 minutes.  Form into balls no bigger than 2 inches in diameter.

2. Roll balls into flour and shake off excess.  Heat a pan with 1/4-1/2 cup coconut oil over medium high heat until very hot.  Fry croquettes 2 minutes per side, and if needed place on a baking sheet and finish cooking int the oven on 350 degrees until browned and crispy on the exterior but not dry, about 5-10 minutes.