Thursday, August 12, 2010

Buffalo Chickpea Patties

Buffalo Chickpea Patties

One of the most common things I hear on the cooking message boards I'm active on is, "My husband doesn't like vegetables" or, "I want to eat healthy but my husband only eats hamburgers and french fries." Fortunately, my husband isn't nearly that picky, but if left to his own devices, he probably wouldn't be making Eggplant and Tofu in Spicy Garlic Sauce, know what I mean? One of the flavors that he really enjoys is Buffalo Chicken, so I had an inkling that these might be up his alley more than the standard vegetarian patty. Sure enough, he was a fan. And I could fill myself up with healthy protein and fiber.

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Have you ever "health-ified" a flavor?

Buffalo Chickpea Patties
Yields 6 patties


1 15 oz. can garbanzo beans, drained and rinsed
1/2 c. rolled oats
1/4 c. buffalo sauce, plus more for serving
1 egg white
1 small yellow onion
1 tsp. garlic powder
Salt and pepper

For serving:
Buffalo sauce
Ranch or blue cheese
Carrot Sticks


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 the oats to a food processor, pulse to create a crumb, add to the chickpeas.
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.
Heat a griddle over medium, spray with nonstick spray or add 1 tbsp. EVOO.
Use a 1/3 measuring cup to portion out chickpea mixture onto griddle, this yields about 6 patties.
Cook patties for 5-7 minutes, until crispy and brown, flip gently and cook for another 5-7 minutes.
Serve immediately to retain maximum crispness.