Buffalo Chickpea Burgers

Buffalo Chickpea Burgers | Dairy Free, Gluten Free, Egg Free, Vegan

Buffalo Chickpea Burgers | Dairy Free, Gluten Free, Egg Free, Vegan

Buffalo chicken sandwiches were my all-time favorite meal.

I had to stop eating them due to a nightshade sensitivity. When I could finally eat them again, The Hubster decided he didn’t like chicken.

Woe was me.

Buffalo Chickpea Burgers

My life was forever changed when I took my first bite of buffalo falafel.

It was a recipe that both The Hubster and I enjoyed. It wasn’t chicken. AND it was amazing to boot.

I seriously wanted to eat my weight in buffalo falafel and drink the leftover buffalo sauce for dessert.

Buffalo Chickpea Burgers | Dairy Free, Gluten Free, Egg Free, Vegan

We have been getting a bit tired of our usual (beef) burgers.

While we both love the sriracha burgers, we were ready to switch it up a bit and get back to our veggie-friendly ways. But we were also a bit tired of the same veggie burgers we’ve been doing for yearsssss.

A total dilemma, I know.

Buffalo Chickpea Burgers | Dairy Free, Gluten Free, Egg Free, Vegan

So I dug deep.

I figured if the buffalo falafel were so damn delicious, why not try something similar in PATTY form.

Buffalo Chickpea Burgers | Dairy Free, Gluten Free, Egg Free, Vegan

Hot damn (pun intended) was I right.

Ab.so.lute.ly deeeeeeeelicious.

I’m pretty sure these chickpea patties would be fantastic on their own, if you aren’t a fan of the hot sauce (or can’t have it due to a nightshade sensitivity).

Buffalo Chickpea Burgers | Dairy Free, Gluten Free, Egg Free, Vegan

To be fair, we are pretty wimpy when it comes to spice, and these were a nice mild heat that left our lips a little tingly but didn’t fully drain our sinuses either. I’d give it a 2 or 3 out of 10.

If you happen to be a spice head, you may want to lower the amount of water in the sauce.

Buffalo Chickpea Burgers | Dairy Free, Gluten Free, Egg Free, Vegan

Yields 6-8

Buffalo Chickpea Burgers

10 minPrep Time

10 minCook Time

20 minTotal Time

Save RecipeSave Recipe


    For the patties:
  • 1 (15-oz) can chickpeas, drained and rinsed
  • 3/4 cup cooked brown rice
  • 1/3 cup carrot shreds (approx. 1 large carrot)
  • 1/3 cup rolled oats, ground into flour
  • 1/3 cup chickpea flour
  • 1/4 cup flax meal
  • 2 tbs hot sauce
  • 1/4 cup chopped celery
  • cooking oil
  • For the sauce:
  • 1 tbs olive oil
  • 1 tbs flour (wheat, rice, gf all-purpose)
  • 1/2 cup hot sauce
  • 1/4 cup water
  • 1 tbs apple cider vinegar


    To make the patties:
  1. Combine all ingredients in a food processor and blend until smooth, approx. 1-2 minutes. You may need to stir it a few times to make sure everything gets incorporated.
  2. Form into patties. Reserve what you want to make and freeze the rest.
  3. Heat cooking oil over medium-high heat and pan-fry patties for 3-4 minutes on each side or until browned.
  4. To make the sauce:
  5. In a small saucepan, heat the oil over a medium-low heat.
  6. Add the flour and stir constantly until flour starts to turn golden and smell like it's toasted (about 4-5 minutes). You should see a few bubbles but don't let it boil.
  7. Add the hot sauce, water, and vinegar and stir until everything is thoroughly mixed.
  8. Turn off the heat and set aside.
  9. The finishing touches:
  10. Dabble a bit of hot sauce over the patties, flip and dabble a bit more.
  11. Serve on your favorite bun (or lettuce wrap), with lettuce and tomato.
  12. The Hubster said it would be dope with some ranch dressing.

Allergen Information

Dairy free, wheat free*, gluten free*, corn free, soy free, and egg free.


*The wheat and gluten free status of this recipe is dependent upon the flour used in the buffalo sauce.

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Emily Levenson is a change agent. She is adept at creating change in her own life and inspires others to do the same. You can find her creating change on the blog, through the Nourish + Flourish podcast, and within the Propelle community.

8 comments / Add your comment below

  1. My mouth is watering! I have to make these soon. Do you think I'd have good results if I substitute breadcrumbs for the chickpea flour/flax meal if I don't have sensitivities?
    1. Angelica—you could certainly try! Though they may not hold together as well. One of the benefits of the chickpea flour is that it's a binding agent, meaning it holds the patties together nicely. You may also need to add in an egg with the breadcrumbs if you go that route. Let me know if you try it! Would love to know how they turn out.
    1. I don't see why not, Katie. I would say 5 minutes before you want them to be done, douse them in sauce and bake for about 5 minutes. You can get a sense for what I mean in the above linked recipe for Buffalo Falafel. Hope that helps!
  2. I made these burgers yesterday and they were great! I added in a little fresh spinach and some red bell pepper. I skipped the sauce and just put some Franks Hot Sause and some crumbled blue cheese on top...should have topped it with some fresh celery too. I would certainly make them again!
  3. Delicious! I subbed coconut flour for chickpea flour (why? because I thought I had chickpea flour and it turned out I had coconut flour) and they still held together really well! Great recipe.

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