Buffalo Chickpea Burgers

• Vegan

• Produce

  • 1/3 cup Carrot shreds
  • 1/4 cup Celery
  • 1 (15-oz can Chickpeas

• Breakfast Foods

  • 1/3 cup Rolled oats

• Condiments

  • 10 tbsp Hot sauce

• Pasta & Grains

  • 3/4 cup Brown rice, cooked

• Baking & Spices

  • 1/3 cup Chickpea flour
  • 1/4 cup Flax meal
  • 1 tbsp Flour

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar
  • 1 Cooking oil
  • 1 tbsp Olive oil

• Liquids

  • 1/4 cup Water

Found on emilylevenson.com

Ingredients

• 1 (15-oz) can chickpeas, drained and rinsed
• 3/4 cup cooked brown rice
• 1/3 cup carrot shreds (approx. 1 large carrot)
• 1/3 cup rolled oats, ground into flour
• 1/3 cup chickpea flour
• 1/4 cup flax meal
• 2 tbs hot sauce
• 1/4 cup chopped celery
• cooking oil
• 1 tbs olive oil
• 1 tbs flour (wheat, rice, gf all-purpose)
• 1/2 cup hot sauce
• 1/4 cup water
• 1 tbs apple cider vinegar

Directions

• Combine all ingredients in a food processor and blend until smooth, approx. 1-2 minutes. You may need to stir it a few times to make sure everything gets incorporated.
• Form into patties. Reserve what you want to make and freeze the rest.
• Heat cooking oil over medium-high heat and pan-fry patties for 3-4 minutes on each side or until browned.
• In a small saucepan, heat the oil over a medium-low heat.
• Add the flour and stir constantly until flour starts to turn golden and smell like its toasted (about 4-5 minutes). You should see a few bubbles but dont let it boil.
• Add the hot sauce, water, and vinegar and stir until everything is thoroughly mixed.
• Turn off the heat and set aside.
• Dabble a bit of hot sauce over the patties, flip and dabble a bit more.
• Serve on your favorite bun (or lettuce wrap), with lettuce and tomato.
• The Hubster said it would be dope with some ranch dressing.