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

Cook Time40

Total Time1

Course: dinner, lunch

Cuisine: American

Servings: burgers

Calories: 99kcal

Ingredients

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

US Customary - Metric

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