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These Buffalo Chickpea Sliders with Vegan Basil Aioli are totally delicious! Whether you serve these at a party or for dinner, they are always a crowd pleaser | ThisSavoryVegan.com #thissavoryvegan #vegansliders #veganpartysnacks

Buffalo Chickpea Sliders with Vegan Basil Aioli

Servings: 10 sliders
Prep Time: 20 mins
Cook Time: 30 mins
Freeze Time: 20 mins
Total Time: 1 hr 10 mins
These Buffalo Chickpea Sliders with Vegan Basil Aioli are totally delicious! Whether you serve these at a party or for dinner, they are always a crowd pleaser!
4.62 from 13 ratings
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Ingredients

FOR THE POTATOES

  • 1 russet potato chopped
  • 1 tbsp olive oil
  • 1/2 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp cumin
  • 1/2 tsp garlic salt
  • 1/2 tsp pepper

FOR THE PATTIES

  • 1 cup cooked brown rice
  • 1/2 red onion roughly chopped
  • 1/4 cup cilantro
  • 1/2 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp cumin
  • 1/2 tsp garlic salt
  • 1/2 tsp pepper
  • 1/4 cup buffalo sauce
  • 1 15-ounce can chickpeas drained and rinsed

FOR THE BASIL AIOLI*

  • 1 cup vegan mayo
  • 3 cloves garlic peeled
  • 1/4 cup cilantro
  • 2 tbsp basil leaves
  • 1/2 lime juiced
  • salt & pepper to taste

FOR THE GUACAMOLE

  • 1 avocado diced
  • 1/4 red onion diced
  • 1/4 cup cilantro chopped
  • 1/2 lime juiced
  • salt & pepper to taste

FOR THE SLIDERS

  • 10 slider buns
  • non-stick spray
  • lettuce

Instructions
 

  • Preheat the oven to 425 degrees and line a baking sheet with parchment paper. 
  • Add all of the potato ingredients to the baking sheet and toss to coat evenly. Place in the oven and bake for 25 minutes, flipping after 15 minutes. Remove from the oven and allow to cool for a couple of minutes.
  • Add the cooled potatoes and the rest of the patty ingredients to a food processor. Pulse until combined - there should still be some chunks. 
  • Line a baking sheet with parchment paper. Oil your hands so the patties don't stick to you. Using about 1/4 cup of patty mixture for each slider, form 10 patties and place them on the baking sheet. Place them in the freezer for at least 20 minutes.**
  • While the patties are freezing, prepare the basil aioli. Combine all of the ingredients in a food processor or blender and blend, scraping down the sides, until fully combined. Taste and adjust salt & pepper as needed. Set aside until ready to use.
  • Prepare the guacamole by adding the avocado to a bowl and mashing with a fork. Add the rest of the ingredients to the bowl and stir to combine. Taste and adjust salt & pepper as needed. Set aside until ready to use.
  • When you are ready to eat, heat a pan on the stove over medium heat.*** Add non-stick spray and add the patties to the pan. Cook until browned on both side (approx. 3-5 minutes per side). 
  • Toast the slider buns in the oven.
  • To assemble, layer lettuce and basil aioli on the bottom of each bun. Top with a patty, guacamole and the top of the bun. Serve and enjoy!

Video

Notes

*This will make more aioli than you need - it can be stored in the fridge for 3 days. 
**If you are making these ahead of time, allow the patties to freeze completely and then transfer to a freezer-safe container. No need to thaw the patties before cooking them. 
***You can cook these the same way over an outdoor grill. If baking, pre-heat oven to 400 degrees and bake for 20 minutes, flipping halfway.
Calories: 349kcal, Carbohydrates: 35g, Protein: 6g, Fat: 20g, Saturated Fat: 2g, Sodium: 678mg, Potassium: 269mg, Fiber: 5g, Sugar: 3g, Iron: 2mg
Cuisine: American
Course: Appetizer
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