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.Jump to Recipe
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
- Canned Chickpeas
- Buffalo Sauce
- Fresh Parsley
- Chickpea Flour
What's the best Buffalo sauce to use?
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.
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.
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.
You can also opt for our vegan avocado ranch dressing.
You can also try them with a slice of cheese (vegan if needed), sliced onion, lettuce and tomato or anything else your heart desires. 🙂
Ideas for serving
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
Buffalo Chickpea Burgers
- 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)
- 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 for this recipe)
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