Chickpeas replace the chicken in these meatless Buffalo Chickpea Burgers, which are also both gluten-free and vegan. These vegan chickpea patties are perfect topped with additional Buffalo sauce and vegan ranch dressing.
2tablespoons plus 1 teaspoongluten-free, vegan Buffalo sauce, divided
Blend the carrots, shallot and parsley in 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 chickpea flour and 1 tablespoon Buffalo sauce. Mix thoroughly using a spoon or your hands.
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.
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.