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Vegan Buffalo Chickpea Sandwiches

February 2, 2018 By Carrots and Flowers

Buffalo Chickpea Sandwiches - vegan comfort food at it's finest! Simple ingredients + easy methods make this perfect for weeknight dinners

 

Buffalo chicken sandwiches are one of the most universally revered foods here in the States. Who can resist a giant, saucy spicy fried sandwich smothered in ranch dressing? Not me!

Luckily, it is 2018 and we can make vegan versions of anything! Why eat chicken when you can make Vegan Buffalo Chickpea Sandwiches?

Buffalo Chickpea Sandwiches - vegan comfort food at it's finest! Simple ingredients + easy methods make this perfect for weeknight dinners

These Vegan Buffalo Chickpea Sandwiches are perfect for a quick dinner or Game Day snack. I promise your Super Bowl party will be a much bigger hit with a plate of these on the table!

And they couldn’t be easier to make. Chickpeas + Spices + Flour = VEGAN MAGIC!

Buffalo Chickpea Sandwiches - vegan comfort food at it's finest! Simple ingredients + easy methods make this perfect for weeknight dinners Buffalo Chickpea Sandwiches - vegan comfort food at it's finest! Simple ingredients + easy methods make this perfect for weeknight dinners Buffalo Chickpea Sandwiches - vegan comfort food at it's finest! Simple ingredients + easy methods make this perfect for weeknight dinners

The method for these Vegan Buffalo Chickpea Sandwiches was inspired by one of my all-time favorite vegan cookbooks, Veganomicon.

My husband has been dying for a vegan buffalo sandwich recipe, so when I found their simple recipe for chickpea cutlets, I knew I could make a killer buffalo sandwich with the chickpea/wheat gluten combo!

If you’ve been following me for a while, you know how much I love a good aquafaba batter followed by a pan fry, as evidenced by my Baja Portobello “Fish” Tacos and my Vegan Southern Fried Chik’n and Waffles.

These methods were the perfect compliment to the chickpea cutlet base to create the most delicious Vegan Buffalo Chickpea Sandwiches EVER. Hearty, saucy, and fool-proof-  this recipe is so simple! 

Buffalo Chickpea Sandwiches - vegan comfort food at it's finest! Simple ingredients + easy methods make this perfect for weeknight dinners

Have these Vegan Buffalo Chickpea Sandwiches on the table under forty minutes! You can make them even faster if you batch out the dough ahead of time. It will keep tightly wrapped in the fridge for up to three days.

Buffalo Chickpea Sandwiches - vegan comfort food at it's finest! Simple ingredients + easy methods make this perfect for weeknight dinners

These vegan buffalo chickpea sandwiches are so satisfying.. They are:

Hearty

Spicy

Saucy

Tangy

Easy to make

Full of protein

So satisfying

Comfort food heaven!

Buffalo Chickpea Sandwiches - vegan comfort food at it's finest! Simple ingredients + easy methods make this perfect for weeknight dinners

If you try these Vegan Buffalo Chickpea Sandwiches, please rate them in the comments below! We’d love to hear how yours turned out!

While you’re at it, post of photo of your creations to Instagram with the tag #carrotsandflowers It always makes our day! To save this recipe for later, Pin the photo below!

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Buffalo Chickpea Sandwiches - vegan comfort food at it's finest! Simple ingredients + easy methods make this perfect for weeknight dinners

 

4.0 from 1 reviews
Vegan Buffalo Chickpea Sandwiches
 
Save Print
Prep time
25 mins
Cook time
10 mins
Total time
35 mins
 
Hearty, saucy vegan Buffalo Chickpea Sandwiches- the ULTIMATE plant-based comfort food. Simple ingredients + easy methods make this a perfect weeknight dinner you're going to crave!
Author: Carrots and Flowers
Recipe type: Main Course
Cuisine: Vegan, American
Serves: 6 sandwiches
Ingredients
  • Chickpea Patties
  • 1 can chickpeas
  • 2 Tbsp olive oil + ⅔ cup for pan frying
  • ⅔ cup bread crumbs
  • 1½ 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

  • Dredge
  • ½ cup flour
  • 3 tbsp corn starch
  • ¼ tsp sea salt

  • Vegan Buffalo Sauce
  • ¼ cup melted vegan butter
  • 2 Tbsp cayenne based hot sauce
  • 1 tsp white vinegar
  • ½ tsp garlic powder
  • ¼ tsp cayenne powder (optional for more heat)

  • For serving
  • 6 vegan sandwich buns
  • romaine or green leaf lettuce
  • 2 beefsteak tomatos
  • vegan ranch dressing
Instructions
  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. Add the bread crumbs, bouillon, paprika, garlic powder, thyme, sea salt, and lemon juice. Mix with a fork or your hands until just combined.
  3. Sprinkle in the gluten. Knead the dough with your hands until gluten strings form, about 2-3 minutes. Add more gluten 1 Tbsp at a time if the dough feels too wet and sticky. Add a small amount of water or olive oil if it's seems dry. Form the dough into patties using small handfuls of dough. Press the patty into a shape slightly larger than the size of your palm, about ½" thick.
  4. In a shallow bowl, whisk together the dredge ingredients. In a separate shallow bowl, prepare your buffalo sauce by combining the melted butter, hot sauce, vinegar, garlic powder, and optional cayenne. Whisk together until smooth.
  5. 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. Working quickly so the oil doesn't burn, coat the chickpea patties in the aquafaba, then dip them into the flour mixture. 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. Transfer the battered chickpea patties to the pan with a fork.
  6. Working in batches, fry each patty until golden brown, about 3-4 minutes on both sides. When finished, transfer the fried patties to a plate lined with kitchen towels to drain the oil.
  7. Give the buffalo sauce a good whisk in case it separated, then lightly coat the chickpea patties in sauce. Serve immediately on lightly toasted vegan buns with lettuce, tomato, and vegan ranch.
Notes
The patties tend to crisp up more on the outside than the middle. To make the middle crispier, make a finger sized hole in the patty, similar to a donut, then batter and fry them as directed. This will help the middle get crunchy.
You can also crisp up the patties by frying them for 2 minutes on each side, then baking them at 350 F for about 20 minutes.
Nutritional information is for patties without toppings or buns,
Method inspired by Veganomicon.
Nutrition Information
Serving size: 1 patty Calories: 377 Fat: 14g Carbohydrates: 23g Fiber: 3g Protein: 16g
3.5.3226

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Tagged With: buffalo, Chickpea, Dinner, game day, Party, Sandwich, super bowl

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Comments

  1. Lauren says

    September 11, 2018 at 11:21 pm

    Made these tonight and they were great! I have tried several times to make wheat gluten meats and have not been a fan of any of them, but these were tasty. I love how crispy crunchy they are on the outside,and the flavor is great. I did have to use a few extra tablespoons of liquid to get dough to form. It was very crumbly without the added liquid. Maybe my lemon wasn’t as big or juicy as what you used? Also, you should edit in the the dredge ingredients to your ingredient list. The inside of my patties seemed a bit soft/raw? Perhaps I made them too thick? They were still great, but next time I will try making a thinner patty. Thank you for a great recipe!

    Reply
    • Carrots and Flowers says

      October 15, 2018 at 9:36 pm

      Thank you so much for the feedback Lauren! I’m so glad you enjoyed the recipe. I updated it to include the dredge ingredients, thanks for catching that! I also changed the directions to make the patties 1/2″ instead of 1/2″-3/4″. Hope that solves it!

      Thanks for trying the recipe!

      Best,
      Megan

      Reply
  2. marina says

    October 1, 2018 at 4:14 am

    This recipe is BOMB! Such a hit every time. Thank you!

    Reply
    • Carrots and Flowers says

      October 2, 2018 at 1:45 am

      Thank you so much for the feedback!

      Reply
  3. Jenn says

    December 15, 2018 at 3:01 am

    I’m not one to comment on recipes, but I had to share! I’m a mom of three boys. They devoured these. Devoured. I had to stop one of them and tell him he isn’t a chickmunk who stores food in his cheeks and it isn’t a race. This is only my second experience with gluten and I’m so glad I didn’t close my mind after last time. These have perfect flavor and crunch. They really mimick (from what I remember) a great chicken buffalo burger. I’m definitely making these again!! Thanks for the amazing recipe!

    Reply
  4. Australia English says

    December 15, 2018 at 5:21 pm

    Can the patties be made ahead of time?

    Reply
  5. Dee says

    December 16, 2018 at 4:43 am

    Any suggestions on how to bake them instead of frying? Would I skip the aquafaba & dredge and put directly in the oven? What temp and how long? Thanks!!

    Reply
  6. Ann Marie says

    January 20, 2019 at 9:09 pm

    I don’t usually post either but these were some of the best sandwiches we’ve had. They ended up a little thick but that was my fault in the making of the patties. The flavor was wonderful. The texture was just right. I used peanut oil to fry because I didn’t have enough olive oil. They crisped up perfectly. If you’re one of those people who read the comments to decide whether or not to make a recipe, definitely give this one a try.

    Reply
  7. AJ says

    February 21, 2019 at 6:42 pm

    How can I make these gluten free?

    Reply
  8. Ann Marie says

    February 27, 2019 at 11:38 pm

    I made a big batch of these A couple of meal prep weeks ago and put them in the freezer. They freeze and thaw wonderfully. I made several patties and then made some nugget shaped ones. They are perfect.

    Reply
  9. Carmen says

    March 13, 2019 at 12:07 pm

    Hi. Can you please tell what texture I should expect from these? I made them last night (and my family enjoyed them) but I think I didn’t get them quite right – the texture was so much like melted cheese that one son opened his up to confirm that it wasn’t a block of cheese. I was expecting something firmer and chewier. I did add a fair bit of water to get the mixture so I could knead it – it was like a firm bread dough. Did I add too much water? I made them as thin as they could be and still hold together. Thanks.

    Reply
  10. Devin says

    August 29, 2019 at 10:42 pm

    Is there anyway to bake these instead of frying? Trying to use less oil in my diet

    Reply
  11. Lana Crowder says

    December 6, 2019 at 1:53 am

    Made them tonight. Very delicious. Only had to make one substitute, ap flour for gluten. No glutrn at my grocery. Will definitely make again. I shared on FB so others could enjoy this great recipe

    Reply

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Hi, I'm Megan aka Carrots & Flowers. I make delicious plant-based recipes for people who love to eat and want to feel good about it! I especially love vegan cheese, 30-minute meals, and kid-friendly options.

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