Spicy Nashville hot flavor on chickpeas instead of chicken.
We’re going full chickpea. This recipe plays off the recent Nashville Hot Baked Chicken concept – but instead of bird, we use beans. And since chickpeas already do a killer job of swapping places for chicken, this recipe was inevitable.
If you need a quick refresher, Nashville Hot combines a whole lot of cayenne pepper with a bit of brown sugar to sweeten things up – leading to super-spicy/sweet seasoning that gives the perfect kick to just about anything. Including chickpea patties.
The patties themselves are primarily chickpea, with an array of complementary seasonings and spices, along with some diced onion, garlic, pickles, and then some more chickpea flour to bind it all together.
Recipe Notes: Like the previous Nashville Hot Baked Chicken, this recipe uses a bit of a milder base for the hot chicken – I mean chickpea – paste. Feel free to up the ante by adding in a bit more cayenne. As for toppings, you can’t go wrong with some chicken sandwich classics on this one, like pickles, shredded lettuce, or some homemade slaw.
Time You Need
- Prep: ~10 minutes
- Rest: ~20 minutes
- Cook: ~45 minutes
- Yields: 4 patties
What You Need
- 2 can of chickpeas, drained and dried
- 1 tbsp of cayenne pepper-based hot sauce
- 1 tbsp mustard
- 2 cloves minced garlic
- 1 white onion, diced
- 1 tbsp onion powder
- 1 tsp cayenne pepper
- 1 tbsp garlic powder
- 1 tsp bouillon chicken power / or chicken rub
- 1 tbsp olive oil (plus more for sautéing onion and garlic)
- 2 tbsp finely diced dill pickles (dried out with a paper towel)
- 1/2 cup of chickpea or almond flour
- Salt, to taste
- Black pepper, to taste
- For the Nashville Hot Glaze:
- 2 tbsp cayenne pepper (this is for minimal heat, I’d recommend upping it a few tablespoons for a nice extra kick).
- 1 1/2 tbsp brown sugar
- 1 tbsp garlic powder
- 1 tbsp chili powder
- 1 tbsp smoked paprika
- 1 tbsp onion powder
- 1/2 tsp garlic salt
- 1 tsp black pepper
- 1 tbsp honey
- 4 tbsp butter, unsalted
- 2 tbsp olive oil
- ¼ cup of water
- 3 tbsps pickle juice
- For serving:
- Lettuce
- Pepper Jack cheese slices
- Hamburger buns
- Pickle slices
What You Do:
- In a small skillet, heat 1 tbsp of olive oil. Add in onions and cook for about 3 minutes, then add in garlic. Continue to cook until onions are soft and fragrant (about another 3 minutes). Then remove from heat and set to the side to cool.
- In a large bowl, add chickpeas and dry seasonings (onion powder, garlic powder, salt, pepper, your chicken rub and cayenne). Smash ’em and mix everything up real nice.
- Next, toss in the olive oil, mustard, onion, garlic, diced dill pickles and hot sauce.
- Now add in the chickpea flour to help bind. Mix in evenly and really work the mixture to form a nice even paste.
- Then, separate into even portioned balls and begin to form patties (about 1 inch thick, or more or less depending on preference). Place your patties on a plate, and let sit inside the freezer for about 20 minutes.
- A perfect time to start preheating your oven to 425.
- Once the time in the freezer is up, remove the patties from the freezer and place on a well-greased foil or parchment lined baking sheet.
- Bake the patties for about 20 minutes, flip, then bake another ~20. While the patties bake, start working on the Nashville Hot Glaze.
- For the Nashville Hot Glaze:
- In a small sauce pan, melt butter. Then add in olive oil. Whisk in brown sugar, water, honey, pickle juice and the rest of your seasonings. Whisk until it forms a smooth paste. Remove from heat and set to the side.
- Back to the patties: Once they’ve hit that ~35-40 minute mark, remove and coat the top side of each patty in the glaze. Cook for another 5 minutes. Then remove, flip, and glaze the second sides of the patties. Cook for another 5 minutes.
- Then remove and let cool. Feel free to serve with any remaining glaze with desired toppings.