Chickpea n Gluten Nuggets

Description:A food storage substitue for chicken nuggets
Ingredients:1 c cooked chickpeas
2 tbsp olive oil
1/2 c vital wheat gluten (dry powdery stuff)
1/2 c bread crumbs (I used Italian bread crumbs)
1/4 c vegetable broth (or water)
2 tbsp soy sauce (or Worcestershire sauce)
1/2 tsp lemon zest (I didn’t have this and just squirted in a bit of lemon juice.)
1/2 tsp thyme (used a little less)
1/2 tsp paprika
1/4 tsp sage (used a little less)
¼ - ½ tsp garlic powder
additional oil for frying or bakingDirections:Step one Mash the chickpeas with the oil until there’s no identifiable chickpea matter left.
Step two Combine the rest of the dry ingredients in a bowl and stir through.   Add this to the mashed chickpeas.   Then add the wet ingredients and stir well to combine.   Knead the mixture in the bowl until the gluten strands begin to form and hold everything together (about three minutes, don’t do it too long or the nuggets will be chewy).
Step three Divide the dough into little chunks and form them into little balls (16), then flatten into nugget shapes.   Rub a bit of olive oil on both sides (I used about 1 Tbsp TOTAL) of the nuggets and place them on a baking sheet.
Step four Bake for 20 minutes on 200 C (ABOUT 400 F).   Flip nuggets and bake for an additional 8-10 minutes OR Heat up a thin layer of olive oil (about 2 Tbsp) in a 10″ cast iron skillet over medium-low to low heat. Add the nuggets, and cook for about 5-7 minutes on each side, or until golden brown

There is a version of this recipe but using 2 c raw gluten (wheat meat derived from whole wheat flour) at http://www.pennilessparenting.com/2010/02/wheat-meat-chickpea-cutlets-and-how-to.html