Buffalo Chickpea Patties

Never has a recipe been more anticipated on SSW than this one. It might be because you’ve seen me making it on Instagram for the past year…. a lot. for the longest time, it’s been my best kept secret! But today, I’m spilling the details!

Here’s how it all started: Hot For Food released the recipe for the Cauliflower Burger and everyone went berserk – me included. I started making it a regular thing, but M wasn’t having it.

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You see, M doesn’t do so well with cruciferous vegetables. I was eager to have him indulge with me, and knew I had to come up with something. I didn’t explore any other bases – I knew chickpeas would be it. I enjoyed using them as a main ingredient in Chickpea Nuggets, so a patty was bound to be an easy transition.

Over time, this recipe became it’s own entity, drawing inspiration from Hot For Food’s (amazing!) recipe, while also becoming it’s own amazing entity.

Fast forward and we now eat these Buffalo Chickpea Patties at least once a week (but more often twice, yes they’re that good!). The best part is it works so well because we can both enjoy them in our own unique ways. Matthew often has his on a gluten free bun (with all the fixin’s) and I enjoy mine on a bed of greens. But truly, it makes an amazing addition to any plate. But you’ll have to find that out for yourself!

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This recipe is gluten free and vegan – makes 4 patties.

Ingredients –

Patties

  • 1 can of chickpeas, drained and rinsed
  • 1 TBSP EVOO
  • 1/2 tsp garlic powder
  • 1/4 tsp cumin
  • 1/4 tsp salt

Coating

  • 3/4 cup brown rice flour
  • 1/2 cup + 2 TBSP water
  • 1/2 tsp garlic powder
  • 1/4 tsp cumin
  • 1/4 tsp oregano

Buffalo Sauce

  • 2/3 cup cayenne hot sauce (Frank’s or generic brand)
  • 1 TBSP vegan butter, melted

Directions –

Preheat the oven to 415 F and line a baking pan with parchment paper. In a food processor or small blender, mix the chickpeas and tbsp of olive oil until almost smooth. Then in a separate small bowl, mix the coating ingredients, pouring the water in slowly to ensure it mixes well. It shouldn’t be too liquidey, but more of a paste, so that the coating holds well to the patty. If it’s too runny, add a bit more flour.

Scoop out the chickpea mixture and create 4 equally sized patties. Drench each patty in the coating mixture and lay on the baking pan. Put in the oven for 20 minutes. Mix ingredients for buffalo sauce, if you haven’t already. After 20 minutes, remove from the oven to coat in buffalo sauce (you can drench or use a spoon to apply) and then flip the patties. Place back in the oven for another 20 minutes.

After 20 minutes, remove the patties from the oven and allow them to cool slightly before serving.

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While these beauties are doing their second half of cooking is the perfect time to prep your plate. That might mean getting the buns ready, or laying your salad base – whichever way you decide, you’ve made the right decision.

These patties are good anywhere, anytime, anyhow.

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I can’t wait to see you guys enjoy this plant-based beauty!

As you guys know, I love seeing your recreations! So don’t forget to tag me in them on Instagram! 

Happy eating babes!

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Hey everyone! Writing to you here from Calgary, Alberta. I love wholesome, healthy food, lifting weights, and all the spiritual and physical challenges of life. I'm wellness obsessed, and that's what I'm hear to talk about. I'll be taking a holistic mind-body-soul approach to include all important aspects related to a healthy well being. Let's go!

One thought on “Buffalo Chickpea Patties

  1. I’m going to be trying this!! I usually do the cauliflower version as “nuggets” to throw on a salad. I received a recipe card for chickpeas to replace taco meat that I’ve been eager to try.

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