spicy buffalo chickpea sliders
Cute cheddar and herb-infused chickpea sliders slathered with buffalo sauce and homemade ranch.
Ingredients
- 1 can chickpeas, drained
- 1 cup walnuts
- 1/2 cup plain breadcrumbs
- 1/2 cup sharp cheddar cheese, shredded
- 1 egg, lightly beaten
- 4 cloves garlic
- 1/4 cup fresh parsley
- 2 tbsp fresh dill
- 1/2 large yellow onion, quartered
- 1/2 cup buffalo sauce
- 6-8 slider buns
- sliced green onions and bibb lettuce, for serving
homemade ranch
- 1 cup plain whole milk Greek yogurt
- 1/4 cup buttermilk
- 2 tbsp lemon juice
- 1 tbsp dried parsley
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried dill
Instructions
- In the bowl of a food processor, combine the chickpeas, walnuts, breadcrumbs, cheddar cheese, egg, garlic, parsley, dill, onion, and a big pinch each of salt and pepper. Pulse until combined - the batter can be textured, but should not have any large clumps. Oil your hands and form the batter into 6-8 patties, depending on the size of your buns (teehee).
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Set each patty in the pan and cook for 3 minutes on one side, then flip and cook 3 minutes longer. Baste the patties with about 1/4 cup total of buffalo sauce. Flip, and baste the other side with a bit more buffalo sauce. Cover and cook 3-4 minutes longer. Remove the patties to a plate and let rest for 5 minutes.
- Heat broiler to high. Brush the cut side of each slider bun with olive oil and broil until golden and toasty, about 1-2 minutes. Watch closely.
- To make the ranch, combine the yogurt, buttermilk, lemon juice, parsley, dill, garlic, onion, and a big pinch of salt and pepper. Taste and adjust seasonings as desired.
- Assemble the sliders! Spoon ranch on the bottom bun, then top with a couple of bibb lettuce leaves. Add a patty to each, then drizzle with extra buffalo sauce and top with another bibb lettuce leaf and green onions. Serve!
Notes
*To reheat: Place patties on a baking sheet and heat for 8-10 minutes at 350 degrees in the oven.