Buffalo Chickpea Sliders

• Meat

  • 1/3 cup Frank's redhot original hot sauce

• Produce

  • 1 Carrot, large
  • 1 15-oz can Chickpeas, Cooked
  • 1 sprinkle Garlic powder
  • 4 Green onions
  • 1 Lettuce
  • 1 More sliced green onions
  • 1 sprinkle Onion powder

• Breakfast Foods

  • 1/4 cup Rolled oats

• Condiments

  • 1 tbsp Lemon juice, freshly squeezed
  • 1 tbsp Mayonnaise

• Pasta & Grains

  • 1 cup Brown rice, cooked

• Baking & Spices

  • 1 sprinkle Black pepper, ground
  • 1 sprinkle Kosher salt and black pepper

• Oils & Vinegars

  • 1 Olive oil
  • 1 tbsp White vinegar

• Nuts & Seeds

  • 1 tbsp Flax seed, ground

• Bread & Baked Goods

  • 1 Slider buns

• Dairy

  • 1/2 cup Blue cheese
  • 1 slices Cheddar cheese
  • 6 oz Greek yogurt, non-fat

Found on coffeeandquinoa.com

Ingredients

• 1 Tbsp ground flax seed + 2 Tbsp water
• 1/4 cup rolled oats
• 15-oz can cooked chickpeas (1 3/4 cups)
• 1 cup cooked brown rice
• 1 large carrot, grated
• 4 green onions, thinly sliced (both white and green parts)
• 1/3 cup Franks RedHot original hot sauce (I dont recommend substituting other brands)
• sprinkle of kosher salt and black pepper
• olive oil for pan-frying
• ½ cup crumbled or chopped blue cheese
• 6 oz. (3/4 cup) non-fat Greek yogurt
• 1 Tbsp mayonnaise
• 1 Tbsp freshly squeezed lemon juice (from about ¼ of a lemon)
• 1 Tbsp white vinegar
• sprinkle of garlic powder
• sprinkle of onion powder
• sprinkle of ground black pepper
• slider buns
• slices of cheddar cheese
• lettuce
• more sliced green onions

Directions

• Mix ground flax and water together in a small bowl. Set aside for at least 5 minutes while you prepare the rest of the recipe.
• Add oats to a food processor or blender and process to a flower. Add chickpeas, rice, grated carrot, green onions, and hot sauce. Pour in flax mixture and add a sprinkle of salt and pepper. Pulse several times until mixture is roughly ground and holds together. (Be careful not to overprocess or your patties wont hold their shape! I should note that I have tried mashing the chickpeas by hand, but definitely recommend using a food processor or blender if you can. It is tough to get the mixture to stick together enough if mashing by hand.)
• Shape into patties. For best results, cover and refrigerate for at least 30 minutes before continuing; the longer you refrigerate the patties, the less fragile they will be.
• While the sliders are in the fridge, make the lightened-up blue cheese dressing. Blend all ingredients together (I used my mini food processor) until only small chunks of blue cheese remain. Taste and adjust; I added a bit more vinegar and black pepper.
• When ready to cook, heat a non-stick skillet over medium-low heat. Add about 1 Tbsp olive oil. Once hot, gently place the chickpea patties in the skillet and cook until golden-brown on the bottom, 5-ish minutes. Carefully flip and brown on the other side.
• Serve sliders on toasted buns with blue cheese dressing, slices of cheddar cheese, lettuce, and sliced green onions. Devour!
• Cooked patties can be kept covered in the refrigerator for several days. Reheat in a 350-degree oven for 5-10 minutes.