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In the realm of plant-based cuisine, few dishes capture the essence of comfort food like Buffalo Chickpea Potato Cakes. These savory cakes combine the hearty richness of potatoes and the protein-packed goodness of chickpeas, creating a dish that is both satisfying and nutritious. With a crispy exterior and a tender, flavorful interior, these cakes are perfect as an appetizer, snack, or even a main course. Their vibrant flavor, thanks to the zesty buffalo sauce, has made them a favorite among both vegans and non-vegans alike.

Buffalo Chickpea Potato Cakes with Ranch

Discover the delicious world of Buffalo Chickpea Potato Cakes! These savory, plant-based treats combine protein-packed chickpeas and creamy potatoes for a satisfying dish perfect for any occasion. With a crispy outside and tender inside, they can be enjoyed as an appetizer, snack, or main course. Elevate your meal with a tangy ranch dip and experience the vibrant flavors of buffalo sauce. Easy to make and packed with nutrition, they're a delicious addition to any table!
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Ingredients
  

1 can (15 oz) chickpeas, drained and rinsed

2 medium potatoes, peeled and cubed

1/2 cup breadcrumbs (use gluten-free if desired)

1/4 cup finely chopped green onions

1/4 cup buffalo sauce (adjust to taste)

1 tsp garlic powder

1 tsp onion powder

1/2 tsp smoked paprika

Salt and pepper, to taste

2 tbsp olive oil (for frying)

For the Ranch Dip:

1/2 cup Greek yogurt (or sour cream)

1 tbsp mayonnaise

1 tsp garlic powder

1 tsp dried dill

1 tsp dried parsley

Salt and pepper, to taste

Instructions
 

Cook the Potatoes: In a pot of boiling salted water, cook the cubed potatoes until fork-tender, about 15 minutes. Drain and return to the pot to cool slightly.

    Mash the Mixture: In a large mixing bowl, combine the cooked potatoes and chickpeas. Use a potato masher or fork to mash until mostly smooth, leaving some texture.

      Season the Mixture: Add in the breadcrumbs, chopped green onions, buffalo sauce, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix until well combined. If the mixture feels too wet, add more breadcrumbs, a tablespoon at a time until it holds together.

        Form the Cakes: With damp hands, shape the mixture into small patties about 3 inches in diameter and 1-inch thick. You should have around 8 cakes.

          Cook the Cakes: Heat olive oil in a large skillet over medium heat. Once hot, add the chickpea potato cakes in batches (don’t overcrowd the pan). Fry for 4-5 minutes on each side or until golden brown and crispy. Transfer to a paper towel-lined plate to absorb excess oil.

            Prepare the Ranch Dip: In a small bowl, combine Greek yogurt, mayonnaise, garlic powder, dried dill, dried parsley, and season with salt and pepper. Mix until well blended.

              Serve: Plate the buffalo chickpea potato cakes warm, garnished with additional green onions if desired, and serve alongside the ranch dip for dipping.

                Prep Time, Total Time, Servings: 15 mins | 40 mins | 4 servings