When you can have these awesome Buffalo Chickpea Patties?
OK, granted the meat lover will miss the chicken wings, but the non-meat lover will adore the kick of these!
And I can even say they are delicious leftover - even frozen and re-heated they are great. I've had them for breakfast on a biscuit (think Chick-Fil-A esque chickn' biscuit), I've had them on an English muffin, on a bun, and alone. And every way they are AWESOME!
I splurged and topped mine with some blue cheese and they were just great with the cheese - really gave it a hot wings dipped in blue cheese dressing feel.
Easy to make, great to eat! Hope these find a spot in your recipe rotation!
Thank You Veggie Belly for another great recipe!
Please note this is the recipe as on Veggie Belly - but I doubled the recipe to make extras for leftovers. The Hubs didn't think they were big enough (read: thick/meaty like enough) so he ate 2 patties on a bun. Next time I'll still double but make them thicker.
1 15 oz. can garbanzo beans, drained and rinsed
1/2 c. rolled oats
1/4 c. buffalo sauce (note: if you like spice, and I don't always like spice, but I'll admit this could have used more buffalo sauce)
1 egg white
1 small yellow onion
1 tsp. garlic powder
Salt and pepper
Add chickpeas to a bowl, use a potato masher and mash until about 2/3 of the chickpeas are pasty and 1/3 are in pieces or whole.
Add the buffalo sauce to the chickpeas.
Add half of the oats to a food processor, pulse to create a crumb, add to the chickpeas. (Note: I blended all of the oats)
Beat the egg white in a small dish to a froth, add to the chickpeas.
Grate onion into the chickpeas, finally add the garlic powder, salt and pepper.
Use a spatula and fold mixture, combining ingredients well.
***At this point, from making other veggie patties, I knew to let this sit a bit to let the oats do their thing so you get a firm/solid patty. I highly recommend letting this sit for about 10 minutes or so before forming in to patties.***
Heat a griddle over medium, spray with nonstick spray or add 1 T oil.
Use a 1/3 measuring cup to portion out chickpea mixture onto griddle, this yields about 5 patties.
Cook patties for 5-7 minutes, until crispy and brown, flip gently and cook for another 5-7 minutes.