Okay. So these are really good. These are a play on chicken fingers which of course are a knock off of chicken wings. In my continued effort to eat less meat I made these today as an alternative to the chicken fingers I cooked for staff lunch at work. And rather than tossing them in butter and hot sauce and then dipping them in creamy blue cheese dressing (as traditional Buffalo style wings are) I included the hot sauce and Gorgonzola cheese in the actual mix. The finished product was, if I do say so myself, quite addicting. To read a story with recipes regarding the history and my personal history with chicken wings (originally n Buffalo Spree Magazine), click here. And btw, in Buffalo they are simply called wings.

Buffalo Style Chickpea Fritters

(a.k.a. Chicken-less Fingers)


Makes 24 small patties or fritters


2 (15 ounce) cans chickpeas, rinsed and drained

2 eggs

½ cup Frank’s hot pepper sauce

1 tablespoon granulated garlic

1 tablespoon granulated onion

1 tablespoon smoked paprika

1 tablespoon turmeric

1 teaspoon sea salt

1 small bunch Italian parsley, chopped

1 cup crumbled Gorgonzola (3-4 ounces)

1 cup bread crumbs (plus extra for coating)


Oil for cooking


Combine all of the ingredients except the cheese and breadcrumbs in the bowl of a food processor and process until smooth. Transfer to a bowl and add the cheese and breadcrumbs; mix until thoroughly combined. Divide the mix into about twenty four small balls, and shape them into patties or tubes. One-by-one, dip them in a bowl of water very briefly then coat them in breadcrumbs, shaking of any excess crumbs. Heat about ½ inch canola or olive oil in a skillet, and fry the fritters—in batches if necessary—on both sides until golden brown, crispy, and cooked throughout. Drain on absorbent paper. 
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