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.
Buffalo Chickpea Burgers
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:
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.
To make the sauce:
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.
The finishing touches:
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.