Mash the chickpeas (or white beans) with the potatoes well, until there are no whole chunks in the mix. (After starting with a potato masher, you can use your hands.)

Sprinkle wheat gluten over the mashed chickpea-potato mixture and combine well.

Add the breadcrumbs and seasonings, and then mix well. Taste to adjust the seasonings, adding more salt and pepper if needed.

Using a plate or cutting board, form the mixture into 5-centimetre patties, about 1½ centimeters thick. If the mixture feels dry, add water or oil as needed, 1 tablespoon at a time, just until the patties are easy to form and hold their shape.

In a large frying pan, heat 2 tablespoons of oil over medium to medium-high heat. Fry half the nuggets for about 8 to 10 minutes on each side until they are nicely browned. (Aim for only turning them once or twice.)

When the first batch is done, move the patties to a paper-towel-lined plate. Add the remaining 2 tablespoons of oil to the pan and repeat with the remaining nuggets.

Serve with dipping sauce.

Recipe and photo from Tanya Sitton in All Animals Magazine.