Buffalo Chickpea Burgers

Add some pizzazz to your veggie burgers with these Buffalo chickpea burgers, which are both vegan and gluten-free. They're perfect topped with additional Buffalo sauce and vegan ranch dressing, vegan avocado ranch dressing or vegan blue cheese dressing.

Chickpeas aren't just for hummus! 🙂

Although I have been dubbed "the hummus queen" for my love obsession with hummus, I have to admit it's fun to use chickpeas in other ways too.

In fact, chickpeas are great for replacing chicken in chickenless dishes like chickenless chickpea salad, chickenless chickpea meatballs and of course, chickenless chickpea burgers.

Ingredients you'll need

Aside from canned chickpeas and Buffalo sauce, you'll also need:

• Carrots
• Shallot
• Fresh Parsley
• Salt 
• Chickpea Flour

What Buffalo sauce brands are both vegan and gluten-free?

As of the date of publication of this post, Noble Made, Frank's RedHot and Tessemae's are all delicious store-bought gluten-free and vegan Buffalo sauce 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. 

How to make Buffalo chickpea burgers

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

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

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. 

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.

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.

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

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.

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

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.

What toppings are best on these vegan burgers?

Aside from even more Buffalo sauce, we love these burgers topped with avocado slices and our homemade dairy-free ranch dressing.

You can also try them with 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 vegan cheese, sliced onion, lettuce and tomato or anything else your heart desires. 🙂 

What to serve with chickpea burgers

• Air Fryer Tater Tots
• Air Fryer Sweet Potato Fries
• Air Fryer Baby Carrots
• Stovetop Gluten-Free Vegan Mac & Cheese
• Vegan Potato Salad

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.

More Chickpea Recipes

• Vegan Ranch Chickpea Veggie Burgers
• Buffalo Chickpea Meatballs
• Chickpea Salad with Olives and Walnuts
• Vegan Buffalo Blue Cheese Hummus

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