Description
Crispy baked chickpea meatballs tossed in buffalo sauce, served with creamy yogurt ranch.
Ingredients
2 cans chickpeas, drained and rinsed
1/2 cup breadcrumbs or oat flour
1 egg or flax egg
2 cloves garlic, minced
1 tsp onion powder
1 tsp smoked paprika
1/2 tsp cumin
Salt and pepper to taste
1/4 cup fresh parsley, chopped
1/4 cup olive oil
1/2 cup buffalo sauce
1 cup plain Greek yogurt
1 tbsp lemon juice
1 tbsp fresh dill
1 tsp garlic powder
Instructions
1. Preheat oven to 400°F (200°C).
2. Mash chickpeas in a bowl until mostly smooth.
3. Mix in breadcrumbs, egg, garlic, spices, parsley, and olive oil.
4. Form mixture into 1-inch balls and place on a baking sheet.
5. Bake for 20–22 minutes until golden and firm.
6. Toss baked meatballs in warmed buffalo sauce.
7. Whisk yogurt, lemon juice, dill, and garlic powder for ranch.
8. Serve meatballs hot with yogurt ranch for dipping.
Notes
Make ahead by freezing shaped meatballs before baking. Reheat straight from freezer at 375°F for 25 minutes.
- Prep Time: 15 mins
- Cook Time: 22 mins
- Category: Appetizer, Main
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 4 meatballs
- Calories: 180
- Sugar: 3g
- Sodium: 410mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 15mg
Keywords: Buffalo Chickpea Meatballs with Yogurt Ranch, vegetarian buffalo meatballs