Buffalo Chickpea Patties

I've been eyeing these for a while.  I love hummus but have never had much more than that when it comes to chickpeas.  I'm officially a convert to the way of the chick pea.  (I don't think that made since)

These came together quickly and cooked very easily.  I made mine a little smaller than Ashlee did because we were using them to make sandwiches.  I put them on top of flatbread with tzatziki sauce, lettuce, and tomato.  I thought it was a pretty good combination.

Mr. T wanted to make sure that this was going to become a regular on the menu.

Buffalo Chickpea Patties:
(Veggie by Season)

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

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 half of 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 heat and or add 1 tablespoon olive oil.  Since we were using these in sandwiches I used a 1/4 measuring cup to portion out chickpea mixture onto griddle, it made about 7.5 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.