Name: Buffalo Chickpea Burgers
Prep time: 10 min
Cook time: 21 min
Total time: 31 min
Ingredients: 2 medium carrots ((peeled and cut into large pieces)); 2 tablespoons coarsely chopped shallot; 2 tablespoons fresh parsley ((heaping tablespoons)); 3 tablespoons olive oil ((divided)); ½ teaspoon fine sea salt; 1 (15-oz.) can unsalted chickpeas, drained and rinsed; 1-2 tablespoon chickpea flour (aka garbanzo bean flour); 2 tablespoons plus 1 teaspoon Buffalo sauce, divided ((use gluten-free/vegan Buffalo sauce if needed))

Add some pizzazz to your veggie burgers with these Buffalo chickpea burgers! They're perfect topped with avocado slices and your favorite sauces. They're also both gluten-free and vegan before adding toppings.

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burger with avocado, Buffalo sauce and blue cheese dressing on wooden board with sweet potato chips around and another one in the background — Buffalo chickpea burgers topped with avocado slices, Buffalo sauce and blue cheese dressing

Chickpeas are great for replacing chicken in meatless dishes like chickenless chickpea salad, chickenless chickpea nuggets, chickpea meatballs and of course, these chickenless chickpea burgers.

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Ingredients you'll need
How to make Buffalo chickpea burgers
Toppings
What to serve with Buffalo chickpea veggie burgers
Storing and reheating
What's the best Buffalo sauce to use?
Are these gluten-free veggie burgers grain-free too?
More chickpea recipes
Buffalo Chickpea Burgers

Vegan Buffalo Chickpea Burgers on lettuce with ranch dressing and avocado with front one cut open

Ingredients you'll need

Canned Chickpeas
Buffalo Sauce
Carrots
Shallot
Fresh Parsley
Salt
Chickpea Flour

chickpea burgers on lettuce with ranch dressing and avocado slices

How to make Buffalo chickpea burgers

Start by adding the carrots, shallot and parsley to your food processor.

Carrots, shallot and parsley in a food processor

Pulse until finely chopped, stopping periodically to scrape down the sides.

blended carrots, shallots and parsley in a red food processor

Next, heat olive oil in an 8-inch non-stick skillet.

Add the carrot mixture and salt, and cook over medium-low heat for 10 minutes, stirring occasionally.

Carrots, shallots, parsley and salt cooking in a pan

While the carrot mixture is cooking, rinse out your food processor and set aside as you will need to use it again.

Once the carrot mixture is done cooking, allow it to cool for 1-2 minutes before adding to the food processor along with chickpeas.

Carrot mixture and chickpeas in a food processor

Blend carrot mixture and chickpeas on the low setting until everything is well-combined but not pureed, scraping down the sides as needed.

Transfer the burger mixture to a large bowl. Add chickpea flour and Buffalo sauce.

Chickpea mixture with Buffalo Sauce and chickpea flour in a bowl

Mix until well-combined using a spoon or your hands.

All ingredients mixed together in a mixing bowl

Using your hands, form 4 burger patties.

Add olive oil to a 10-inch non-stick skillet and heat over medium heat.

Add the burgers to the skillet and cook on medium to medium-low for 5 minutes.

Carefully flip the burgers and cook for an additional 5 minutes.

Chickpea burger patties cooking in a pan

Add ½ teaspoon Buffalo sauce to the top of each burger.

Chickpea burgers in a pan with buffalo sauce on top

Then, carefully flip each burger with a turner spatula and cook on low for 1 minute.

Add an additional ½ teaspoon Buffalo sauce to the "new" top of each burger and carefully flip again. Cook for 1 more minute.

Buffalo Chickpea Burgers cooked in a pan

Toppings

Aside from even more Buffalo sauce, we love these burgers topped with avocado slices and blue cheese dressing.

To keep them vegan, try them with our homemade dairy-free ranch dressing.

Chickpea Burgers on lettuce with avocado, Buffalo sauce and vegan ranch — Buffalo chickpea burgers with our vegan ranch dressing

You can also opt for our vegan avocado ranch dressing.

Or, you can go with a lightened up dressing like our oil-free vegan ranch or our oil-free vegan blue cheese.

You can also try them with a slice of cheese (vegan if needed), sliced onion, lettuce and tomato or anything else your heart desires. 🙂

What to serve with Buffalo chickpea veggie burgers

Storing and reheating

Store leftover cooked burgers in an airtight container in the refrigerator for up to 3 days.

Reheat the burgers in a nonstick skillet with a little bit of olive oil over medium heat until warmed throughout.

What's the best Buffalo sauce to use?

Some of my favorites are Noble Made, Frank's RedHot and Tessemae's which as of the date of publication, are all gluten-free and vegan options.

Of course, you could always make your own too.

Are these gluten-free veggie burgers grain-free too?

While bread crumbs, oats or rice are typically used for binding in veggie burgers, in this recipe chickpea flour replaces these grains.

Although some Buffalo sauces are made with vinegar that is derived from grains, such as corn, there are technically no actual grains in the burger itself.

You can keep them grain-free by using grain-free toppings.

Of course, traditional burger buns are not grain-free; however, you can opt to go with a lettuce wrap or try a grain-free tortilla such as the Siete brand.

Or you can go with a grain-free bun (such as the ones shown in the photos) which are from Against the Grain. Note that these contain egg and dairy products, and are therefore not vegan.

burger with avocado, Buffalo sauce and blue cheese dressing on wooden board with sweet potato chips around and second one behind it — Buffalo chickpea burgers with Against the Grain buns

More chickpea recipes

close-up of burger with avocado, Buffalo sauce and blue cheese dressing on wooden board with sweet potato chips around and another one in the background

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5 from 13 votes

Buffalo Chickpea Burgers

Add some pizzazz to your veggie burgers with these Buffalo chickpea burgers, which are both vegan and gluten-free before adding any toppings. They're perfect with additional Buffalo sauce and blue cheese dressing for a vegetarian option. Or for a vegan option, try them with our vegan ranch dressing, vegan avocado ranch dressing or vegan blue cheese dressing.

Course Main Course

Cuisine American

Keyword buffalo sauce, chickpea, chickpeas, vegan, vegetarian, veggie burger

Prep Time 10

Cook Time 21

Total Time 31

Servings

Calories 210kcal

Author Sherri Hall

Ingredients

2 medium carrots (peeled and cut into large pieces)
2 tablespoons coarsely chopped shallot
2 tablespoons fresh parsley (heaping tablespoons)
3 tablespoons olive oil (divided)
½ teaspoon fine sea salt
1 (15-oz.) can unsalted chickpeas, drained and rinsed
1-2 tablespoon chickpea flour (aka garbanzo bean flour)
2 tablespoons plus 1 teaspoon Buffalo sauce, divided (use gluten-free/vegan Buffalo sauce if needed)

Instructions

Chop the carrots, shallot and parsley in a food processor on the pulse setting until finely chopped, but not pureed. You may have to stop to scrape down the sides.
Heat 1 tablespoon of olive oil in an 8-inch non-stick skillet. Add carrot mixture and salt.
Cook carrot mixture on medium-low for 10 minutes, stirring occasionally. Allow to cool 1-2 minutes.
While carrot mixture is cooking, rinse out the food processor and set aside.
Add chickpeas and carrot mixture to the food processor. Process on low until everything is well-combined but not pureed, scraping down the sides as needed.
Transfer chickpea mixture to a large bowl. Add 1 tablespoon chickpea flour and 1 tablespoon Buffalo sauce. Mix thoroughly using a spoon or your hands. If you find the mix is too loose, you can mix in another tablespoon of chickpea flour.
Use your hands to form 4 burger patties.
Heat 2 tablespoons of oil in a 10-inch non-stick skillet.
Add burgers to the skillet and cook over medium to medium-low heat for 5 minutes.
Using a turner spatula, carefully flip burgers and cook for 5 more minutes.
Add ½ teaspoon Buffalo sauce to the top of each burger and carefully flip. Cook over low heat for 1 minute.
Add an additional ½ teaspoon Buffalo sauce to the top of each burger and carefully flip. Cook an additional minute over low heat.
Serve with desired toppings.

(Please refer to the post above for instructional photographs and other helpful information for this recipe)

Suggested Equipment/Tools

Food Processor

Notes

Store leftover cooked burgers in an airtight container in the refrigerator for up to 3 days. Reheat the burgers in a nonstick skillet with a little bit of olive oil over medium heat until warmed throughout.

The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice. Please note nutrition calculation is for the burger itself and does not include any toppings or buns.

Nutrition

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