Buffalo Chickpea Burgers

Made with just 7-ingredients, these vegan and gluten-free chickpea burgers are packed with buffalo flavor. Perfect to prep for fiber-packed lunches or dinner! 

If you can’t tell by now, I’m a big fan of buffalo sauce. UUUUGE fan. Whether it’s baked buffalo tofu bites, buffalo tempeh wings, or buffalo chickpeas on a massaged kale salad, it’s a craving that keeps coming back.

These buffalo chickpea burgers are one of my favorite ways to enjoy buffalo sauce because they are so darn easy to make. The food processor does all of the work for you!

Buffalo Chickpea Burger Ingredients

• Garbanzo Beans– Precooked chickpeas (ideally without added salt) help this recipe come together fast. Be sure to rinse and drain them of any excess water.
• Sunflower Seeds– Instead of breadcrumbs, we’re using sunflower seeds for a grain-free alternative that packs way more nutrition. I buy them roasted but raw works as well.
• Red Onion– I like red onion here for its pungent flavor but you could substitute thinly sliced green onion or white/yellow onion.
• Carrots– The subtle sweetness from the carrots pairs perfectly with the savory buffalo sauce.
• Garlic– Feel free to sub garlic powder or omit the garlic altogether, if you’re averse.
• Flour– To keep the burgers gluten-free and maximize protein, I typically reach for chickpea flour. But any kind of neutral flavored flour, such as all-purpose flour or GF all-purpose, will do the job.
• Buffalo Sauce– Primal Kitchen makes a great dairy-free buffalo sauce in both mild or original spice.

How to Make Buffalo Chickpea Burgers

1. Using a food processor, finely chop the sunflower seeds and garlic.
2. Add the chickpeas, diced carrot, and red onion. Pulse until everything is finely chopped.
3. Lastly, add the flour and buffalo sauce. Blend to combine.
4. Form the mixture into patties.
5. Bake at 350°F for 40 minutes, flipping halfway through.
6. Serve warm and enjoy!

Print Recipe

Buffalo Chickpea Burgers

Made with just 7-ingredients, these vegan and gluten-free chickpea burgers are packed with flavor. Perfect to prep for fiber-packed lunches or dinner! 

Prep Time20 minutes mins

Cook Time40 minutes mins

Total Time1 hour hr

Servings: 10 burgers

Ingredients

US Customary – Metric

• ¼ cup sunflower seeds, roasted or raw
• 3-4 garlic cloves, depending on size; or 1 teaspoon garlic powder
• 2 15-ounce canned chickpeas, drained and rinsed
• ½ cup chopped carrots
• ¼ cup chopped red onion
• ¼ cup flour, I like chickpea flour; have a few extra tablespoons if needed
• ½ cup buffalo sauce

Instructions

• Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone mat and set aside.
• In a food processor, blend ¼ cup sunflower seeds with 3-4 garlic cloves, until finely chopped. Add the drained and rinsed chickpeas, ¼ cup chopped red onion and ½ cup chopped carrots. Pulse until everything is finely chopped.
• Lastly, add ¼ cup flour and ½ buffalo sauce. Blend until evenly combined. The mixture should hold together when pressed between your fingers. If it feels too wet, add one tablespoon of flour at a time and pulse to combine, until it holds together.
• Scooping out about ¼ cup of the mixture at a time, form into patties about ½ to ¾-inch thick. Arrange on the baking sheet a few inches apart.
• Bake for 40-minutes, flipping halfway through the bake time. Allow to cool for a few minutes before handling to help them firm up.
• Serve warm with dairy-free ranch (if desired, see notes) and enjoy! Leftovers can be stored in an airtight container in the refrigerator for up to one week, or frozen for several months.

Notes

Nutrition Facts are an estimate and may vary depending on specific ingredients you choose. The burgers as pictured make 10 patties which are sized more like sliders, hence the lower calories for each serving. 

I like to top these with my hemp seed ranch dressing but I replace 1/4 cup of the hemp seeds with soaked cashews for a creamier texture. 

Nutrition

Calories: 99kcal, Carbohydrates: 12g, Protein: 3g, Fat: 4g, Saturated Fat: 0.2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 326mg, Potassium: 88mg, Fiber: 3g, Sugar: 1g, Vitamin A: 1071IU, Vitamin C: 1mg, Calcium: 27mg, Iron: 1mg

Course: dinner, lunch

Cuisine: American

Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!