Burger toppings such as prepared coleslaw, shredded lettuce, blue cheese, feta cheese, or whatever you might like
Soak the chickpeas for eight to 12 hours at room temperature then drain them through a colander or fine mesh sieve.
Place the drained uncooked chickpeas into the bowl of your food processor fitted with a steel blade followed by the green onions, garlic, chili powder, cumin, and salt. Process until finely chopped and well blended. Sprinkle the baking powder and four tablespoons of flour over the chickpea mixture and pulse to combine. Test the mixture by picking some up and squeezing it into a small ball with your hands. The mixture should hold together and not really stick to your hands. If the mixture is still too wet, add another tablespoon or two of flour and pulse to combine.
Transfer the mixture to a bowl, cover with plastic wrap or a plate, and place it in the fridge for at least one hour or up to 24 hours.
After the mixture has chilled, divide it equally into four pieces and form each into a burger patty that is about 2.5 centimeters thick and place on a baking sheet.
Preheat your oven to 250ºF and heat the vegetable oil in a high-sided skillet to 375ºF. Fry the chickpea burgers until golden brown on each side, about three to four minutes per side. Transfer the cooked burgers onto the baking sheet and keep them warm in the preheated oven.
Meanwhile, whisk together the hot sauce and butter in a large bowl until well combined. Remove the burgers from the oven and toss into the sauce. Place them back onto the baking sheet and allow them to stay warm until serving on buns dressed however you’d like.