Instructions

• Preheat the oven to 400°F (200°C). Lightly spray a baking sheet with nonstick spray and set aside.
• Add the following to a food processor: 15 ounces chickpeas (drained and rinsed), 1 medium potato (peeled and cooked), 1/2 cup rolled oats, 1/4 cup yellow onion (diced small), 1/4 cup carrots (shredded), 1/2 cup buffalo hot sauce, 1 tablespoon fresh parsley (chopped), 1/2 teaspoon ground black pepper, 1 teaspoon garlic powder, 1 teaspoon dried dill, 1 teaspoon kosher salt, 1 tablespoon dried parsley, 1 teaspoon dried dill, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon black pepper, 1/2 teaspoon dried chives, and 1/2 teaspoon kosher salt.
• Pulse the mixture in the food processor until it is well combined but not completely smooth — stop when the mixture holds together when pressed and still has some texture. Scrape down the sides as needed.
• Divide the mixture and form it into two equal-sized patties using your hands or a spatula.
• Place the patties on the prepared baking sheet. Bake for 8 minutes, remove the sheet, flip the patties, then return to the oven and bake for an additional 8 minutes, until the patties are set and lightly browned.
• While the patties bake, whisk together 2 tablespoons mayonnaise, 1/4 cup plain Greek yogurt, and 3 tablespoons buffalo sauce in a small bowl until smooth.
• Remove the patties from the oven and let them rest for 1–2 minutes. Top each patty with about 1 tablespoon of the prepared sauce and serve.