Chickpea Nuggets (adapted from Veganomicon)

(pics to come)

I made these for me on shabbos because I made my DH buffalo wings...these were so awesome. They were inspired by this recipe. But since I didn't have vital wheat gluten, I went looking for substitutes and was referred to this recipe. So I came up with the following recipe...which I liked very much.

Ingredients
Nuggets
1 can chickpeas (rinsed and peeled)
1 med all purpose potato (this starchier the better)
2 cloves of garlic (pressed or finely minced)
1/4 C water
1 tsp "chicken" consomme/bouillon
bread crumbs (enough to make the nuggets mold-able)
drizzle of olive oil
generous sprinkles of the following spices/herbs
thyme
sage
paprika
garlic salt
pepper
poultry seasoning
and any other spices you would like

Breading
1/2 C flour
1/2 C corn meal
1-2 tsp each
garlic salt
pepper
paprika
(add any other seasonings you like)

1/2 C milk ( I used rice milk)

Boil potato whole in skin till soft, drain and cool.
Remove chickpea skins.

Once potato is cooled remove skin and cut into smaller pieces. Put in food processor and blend till smooth. ( I did this with a little rice milk)Add chick peas and garlic and blend until a ball forms (this is a good consistency because it is starchy enough to form into nuggets)
Add olive oil, bouillon, and spices...mix well. Add water bit by bit until moist (you don't want it liquidy) then add bread crumbs. It should have a cookie dough consistency.

In a separate mixing bowl combine breading ingredients EXCEPT milk.
Put milk in another bowl.
Form bean mixture into small nuggets. Dip into milk then into breading. Coat completely.
Heat a frying pan with a some oil and lightly fry each side of the nugget until golden brown.

Enjoy with fries and various dips or sauces. Yum!