Buffalo Chickpea Sandwiches


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Buffalo Chickpea Sandwiches


  • Chickpea Patties
  • 1 can chickpeas
  • 2 Tbsp olive oil + ⅔ cup for pan frying
  • ⅔ cup bread crumbs
  • cubes vegan “chicken” bouillon
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • ½ tsp dried thyme
  • ½ tsp sea salt
  • juice of 1 lemon
  • ⅔ cup gluten Vegan Buffalo Sauce
  • 3 Tbsp melted vegan butter
  • 1½ Tbsp cayenne based hot sauce
  • 1 tsp white vinegar
  • ½ tsp garlic powder
  • ¼ tsp cayenne powder
  • For serving
  • 6 vegan sandwich buns romaine or green leaf lettuce
  • 2 beefsteak tomatos
  • vegan ranch dressing


  1. Drain and rinse the chickpeas, reserving the liquid (aquafaba) in a shallow bowl.
  2. Mash the chickpeas with 2 Tbsp olive oil until no whole chickpeas are left, but still leaving some chunky pieces.
  3. Add ⅔ cup bread crumbs, 1½ cubes of vegan chicken bouillon, 2 tsp smoked paprika, 1 tsp garlic powder, ½ tsp dried thyme, ½ tsp sea salt, and the juice of 1 lemon.
  4. Mix with a fork or your hands until just combined.
  5. Sprinkle in ⅔ cup vital wheat gluten flour.
  6. Knead the dough with your hands until gluten strings form, about 2-3 minutes.
  7. Add more gluten 1 Tbsp at a time if the dough feels too wet and sticky.
  8. Form the dough into patties using small handfuls of dough.
  9. Press the patty into a shape slightly larger than the size of your palm, about ½”-3/4″ thick.
  10. In a shallow bowl, whisk together ½ cup flour, 3 Tbsp corn starch, and ¼ sea salt. In a separate shallow bowl, prepare your buffalo sauce by combining 3 Tbsp melted vegan butter, 1½ Tbsp hot sauce, 1 tsp white vinegar, ½ tsp garlic powder, and ¼ tsp cayenne powder.
  11. Whisk together until smooth.
  12. In a skillet on medium heat, pour enough olive oil to cover ⅓” of then pan, about ⅔ cup depending on the size of your skillet.
  13. Working quickly so the oil doesn’t burn, coat the chickpea patties in the aquafaba, then dip them into the flour mixture.
  14. To keep your fingers from becoming too sticky, use a fork to transfer the patty from the aquafaba to the flour, then use a dry hand to sprinkle flour and coat the patty.
  15. Transfer the battered chickpea patties to the pan with a fork ️




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