For the Nuggets:
1-14 oz. can artichoke hearts, drained
1-14 oz. can chickpeas, drained and rinsed
¼ cup diced onion
2 garlic cloves, minced
½ cup panko breadcrumbs
½ cup cornmeal
2 tsp. red wine vinegar
½ to 1 tsp. liquid smoke (to taste)
salt and pepper to taste

For the Batter:
1 cup unflavored soy or almond milk
¼ cup ground flaxseed
2 tbsp. whole wheat flour

For the Coating:
1 cup cornmeal
1 cup panko breadcrumbs
1 tsp. paprika
salt and pepper to taste

For Frying:
olive oil (or any high smoke point oil)