Vegetarian Fry Chic

2 16-ounce cans chickpeas or garbanzo beans
1/2 (one-half) cup chopped pecans
1 large carrot peeled and cut into one-inch pieces
2 Tablespoons coarsely chopped onion
2 egg whites
2/3 cup unsalted whole wheat cracker crumbs
1/4 (one-quarter) teaspoon each: ground sage and thyme
2 Tablespoons peanut oil, for frying

Drain and rinse chickpeas. Combine drained chickpeas, pecans, carrots and onion in blender container. Process on low speed until carrots are shredded and chickpeas are mashed. Pour into mixing bowl and add egg whites. Beat just until blended. Add cracker crumbs and spices. Stir gently and set aside for ten minutes. In a large frying pan, heat oil. Drop about one-third cup chickpea mixture onto hot pan and form into drumstick shapes with the spoon. Cook until golden brown and carefully turn to cook all sides. Take to the prepared grill and baste with your favorite barbecue sauce. Cook until heated. Yields one dozen pieces.