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.
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.
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.
So I dug deep.
I figured if the buffalo falafel were so damn delicious, why not try something similar in PATTY form.
Hot damn (pun intended) was I right.
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).
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.
10 minPrep Time
10 minCook Time
20 minTotal Time
- 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
- 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
- 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.
- Form into patties. Reserve what you want to make and freeze the rest.
- Heat cooking oil over medium-high heat and pan-fry patties for 3-4 minutes on each side or until browned.
- In a small saucepan, heat the oil over a medium-low heat.
- 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.
- Add the hot sauce, water, and vinegar and stir until everything is thoroughly mixed.
- Turn off the heat and set aside.
- Dabble a bit of hot sauce over the patties, flip and dabble a bit more.
- Serve on your favorite bun (or lettuce wrap), with lettuce and tomato.
- The Hubster said it would be dope with some ranch dressing.
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.