Buffalo Chickpea Burgers

Buffalo Chickpea Burgers

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

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

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 -8
Author Emily Levenson | emilylevenson.com

Ingredients

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

Instructions

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.

To make the sauce:

  1. In a small saucepan, heat the oil over a medium-low heat.
  2. 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.
  3. Add the hot sauce, water, and vinegar and stir until everything is thoroughly mixed.
  4. Turn off the heat and set aside.

The finishing touches:

  1. Dabble a bit of hot sauce over the patties, flip and dabble a bit more.
  2. Serve on your favorite bun (or lettuce wrap), with lettuce and tomato.
  3. 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.

Chickpea Fries

Chickpea Fries

Chickpea Fries

Ah, the humble french fry.

So freakin’ delicious, yet so hard to master the art of making them at home. Unless, of course, you have a deep fryer. Which we do not.

What I do have is a baking sheet (or two), an oven, and some chickpea flour.

All perfect for making these fries.

Chickpea Fries

I originally saw the idea for chickpea fries from my friend, Leah. But I sort of poo-pooed them and turned my nose up at the concept.

I mean, who in their right mind would mess with the perfection of fried potatoes?!

(Apparently, a lot of people.)

Chickpea Fries

The first time I actually tried these bad boys was at Franktuary. I stopped there for lunch with a few of the gals in the Propelle Mastermind Group. My mouth, belly, and brain were all equally satisfied.

After that lunch, I knew I had to try my hand at making these bad boys at home. The Hubster was super happy I did. And has requested that these be on the menu. Weekly.

Chickpea Fries

Chickpea Fries
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Chickpea Fries

Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings 3 -4
Author Emily Levenson | emilylevenson.com

Ingredients

  • 2 1/2 - 3 cups water
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 1/2 tbs olive oil plus more for baking
  • 1 1/2 cups chickpea flour

Instructions

  1. Combine water, salt, pepper, and olive oil in a medium saucepan and bring to a simmer.
  2. Whisk in chickpea flour, 1/2 cup at a time, making sure to remove all lumps. Mixture will thicken pretty quickly.
  3. Remove from heat and spoon into a parchment lined sheet pan, making sure to level.
  4. Put sheet pan in refrigerator for at least one hour (and up to 3 days).
  5. Once firm, slice into desired french fry shape (I cut in half lengthwise, and then in slices).
  6. Toss in olive oil and place on another parchment lined baking sheet.
  7. Bake at 375°F for 10 minutes. Turn over, and bake for at least 5 minutes more or until golden brown.
  8. Serve hot!

Allergen Information

Nightshade Free, Dairy Free, Wheat Free, Gluten Free, Soy Free, Corn Free, and Egg Free.

Sweet Potato Chickpea Curry (Nightshade Free)

Sweet Potato Chickpea Curry (Nightshade Free)

Sometimes I get a hankering for things that I really can’t have. Like chili, for example. And then I have to see if I can make it safe for my consumption.

That’s what happened with this curry.

Actually, the curry was the result of a hankering for Brown Coconut Rice. And since there really is only one thing to pair it with (curry), it had to be done.

It turned out great. Except for the fact that it could have used a tad more salt. Or flavor. We couldn’t really decide what was missing. Maybe you know. And would be willing to share.

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Sweet Potato Chickpea Curry (Nightshade Free)

Sweet Potato Chickpea Curry
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 -6

Ingredients

Nightshade Free Curry Powder

  • 2 tbs cumin
  • 2 tbs coriander
  • 2 tsp tumeric
  • 1/2 tsp black pepper
  • 1/2 tsp ground mustard seed or Coleman's mustard powder

For the curry:

  • 2 medium sweet potatoes peeled and cubed
  • 1 tbs grated ginger
  • 2-3 cloves garlic minced
  • 1 onion chopped
  • 2 tbs nightshade free curry powder
  • 1 can chickpeas drained and rinsed
  • 1 can full fat coconut milk
  • 1 cup water
  • salt and pepper to taste
  • brown coconut rice or plain basmati rice cooked

Instructions

  1. Combine all ingredients for curry powder, mix together, and set aside.
  2. In a heavy saucepan, heat the oil over medium heat.
  3. Add sweet potatoes and cook for about 5 minutes.
  4. Add the onion, garlic, and ginger. Cook for another 5 minutes until onions are softened.
  5. Add the curry powder and stir for 30 seconds.
  6. Add salt and pepper (don't be afraid to be a little heavy handed).
  7. Add chickpeas, coconut milk, and water to the pan.
  8. Increase the heat and bring to a boil.
  9. As soon as it starts boiling, reduce the heat to medium-low and simmer until the sweet potato is tender; about 15 minutes.
  10. Serve over brown (coconut) rice.

Allergen Information

Nightshade free, dairy free, wheat free, gluten free, corn free, soy free, and egg free.

Bean Salad with a Balsamic Vinaigrette

 

Remember all of those glorious summer salads? I sincerely hope so. Otherwise, we might need to have another sort of conversation on this here blog. You know, one about memory. And…Wait. What were we talking about?

Oh, right. Summer. And salads. More specifically, Salad #3. The one with those beautiful kidney beans, chickpeas, and red onions. It comes from the annals of Vegan Italiano, one of my favorite cookbooks.

This is the kind of salad that fills you up, without making you feel like putting on that new bathing suit is a terrifying thing. This one is great atop a bed of greens. Or just next to them as a loverly side dish.

The first bite I took kind of hinted at tomatoes, even though there isn’t a single tomato to speak of. Maybe I’m just nostalgic for the flavor. Or maybe it’s the combination of beans with the balsamic that give it that hint.

Even if you don’t think there is a tomato-y essence, you’ll still enjoy it. Because. Well. It’s awesome.

Bean Salad with a Balsamic Vinaigrette

Ingredients:

  • 1 16-ounce can chickpeas, rinsed and drained
  • 1 16-ounce can light red kidney beans, rinsed and drained
  • 2/3 cup chopped red onion
  • 1/4 cup chopped fresh parsley
  • 3 tbs olive oil
  • 2 tbs balsamic vinegar
  • 2 tbs chopped fresh basil
  • salt and pepper to taste

Directions:

  1. Place all ingredients in a medium bowl and toss well to combine.
  2. Let stand 30 minute sat room temperature before tossing again and serving.
  3. Alternatively, cover and refrigerate up to 2 days, and return to room temperature before serving.

For your reference:
This recipe is vegetarian and vegan. It is also nightshade free, dairy free, egg free, soy free, wheat free, gluten free, cinnamon free, and contains no msg.