Buffalo Chickpea Veggie Burgers

Lately I have been craving veggie burgers and found myself buying frozen ones, and realized this is another thing I should be making at home! And now I’m hooked on these. I tried one for lunch today and can’t wait for lunch again tomorrow. This recipe only makes four burgers, so next time I make these Buffalo Chickpea Veggie Burgers I will double the recipe and freeze them!

Some topping suggestions: Leafy greens, Frank’s Red Hot Sauce for drizzling, Vegan Ranch or Blue Cheeze, Avocado, Vegan Cheeze, Creamy Lime Slaw


-1 1/2 Cups rolled oats

-1 15 oz can garbanzo beans, drained & rinsed

-1/3 Cup bell pepper, diced

-1/3 Cup yellow onion, diced

-1/2 Cup carrot, diced

-1/2 Tablespoon extra virgin olive oil

-1/4 Cup Frank’s Red Hot Sauce

-1/2 teaspoon garlic powder

-1/4 teaspoon oregano

-1/4 teaspoon pink himalayan salt

-1 flax egg (1 Tablespoon ground flax + 3 Tablespoons water)


-Combine ground flax & 3 Tablespoons water & set aside until ready to use

-Combine oats & chickpeas in a food processor & pulse a few times to roughly chop the chickpeas & oats. Mixture should look slightly chopped but not be paste – like or wet / mushy. Transfer to a large mixing bowl

-Saute onion, pepper, & carrot until tender

-Season with Frank’s Red Hot Sauce then add garlic powder, oregano, & pink himalayan salt

-Add the freshly sautéed vegetables to your chickpea mixture, then add the flax egg

-Stir until fully incorporated & roll mixture into four balls

-To shape your burgers, cup each ball in your hands & squeeze tightly, rotating as you gently but firmly press into a disc using your thumbs

-Bake at 375°F for 10 minutes, flip, & bake an additional 10 minutes

Buffalo Chickpea Veggie Burgers Insta

Freezer instructions: Cook burgers via directions above, allow to cool a bit, & then freeze on a plate or cookie sheet. Once they’ve had a chance to partially freeze you can wrap them individually & place them in baggies or an airtight container


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