Buffalo Chickpea Sandwich with Celery and Carrot Slaw
Ingredients
- 2/3 cup bread crumbs
- 1 tsp vegeta
- 2 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp dried thyme
- 1/4 tsp salt
- 1/2 tsp pepper
- 2/3 cup flour
- 1 egg, whisked
- dredge:
- 2 eggs
- 1/2 cup flour
- 3 tbsp corn starch
- 1/4 tsp salt
- 1/2 tsp pepper
- celery & carrot slaw:
- 3 stalks of celery, shredded
- 1 carrot, shredded
- 1 tbsp of ranch dressing
- buffalo sauce
Preparation
Drain and rinse the chickpeas
Mash the chickpeas with 2 tbsp avocado oil until chunky
Add the bread crumbs, vegeta, paprika, garlic powder, thyme, and salt
Whisk an egg and add that and flour to the bowl
Mix with your hands until combined
Form the dough into patties and put patties in the freezer for an hour
In a bowl, whisk together the dredge ingredients
In another bowl, whisk 2 eggs until yolks and whites have combined
In a third bowl, add 1/2 cup of your favorite buffalo sauce
Dredge the patties through the flour mixture on both sides, shake off excess
Dredge through the egg mixture on both sides, shake off excess, and dredge through flour mixture again on both sides and shake off excess
Place in hot oil and cook on both sides for 8 minutes
Place on a plate lined with a paper towel to remove excess oil and lightly coat the chickpea patties in buffalo sauce
Serve on bun with slaw and tomato
