Buffalo Chickpea Meatballs (Print Version)
# Ingredients:
→ Yogurt Dressing
01 -
1 tablespoon fresh chives, chopped small
02 -
1/3 cup plain Greek yogurt (2%)
03 -
1 1/2 teaspoons lemon juice, squeezed fresh
04 -
2 teaspoons fresh dill, minced (or 1/2 teaspoon dried)
05 -
2 tablespoons mayo
06 -
1/4 teaspoon black pepper and kosher salt
07 -
1/4 teaspoon onion powder
08 -
1/2 teaspoon garlic powder
→ Chickpea Balls
09 -
1/4 teaspoon ground black pepper
10 -
2 tablespoons olive oil (extra virgin)
11 -
3/4 teaspoon paprika, smoked
12 -
2 tablespoons buffalo sauce, with some extra for topping
13 -
1 can (15 oz) of chickpeas, rinsed and dried
14 -
1 teaspoon parsley, dried
15 -
2 eggs
16 -
1/2 teaspoon garlic powder
17 -
1/2 cup breadcrumbs, plain
18 -
1/4 teaspoon kosher salt
19 -
1/2 teaspoon onion powder
→ Toppings (Optional)
20 -
Finely chopped chives
21 -
Blue cheese crumbles
# Instructions:
01 -
Toss all the yogurt dressing ingredients into a medium-sized bowl and stir until the mixture is smooth.
02 -
Put chickpeas, eggs, breadcrumbs, buffalo sauce, and spices in a food processor, blending them into a uniform dough. Roll into 12-14 balls about the size of a golf ball.
03 -
Warm up the oil in a skillet over medium heat. Turn the meatballs as they fry, letting all sides get nice and browned for about 6-8 minutes.
04 -
Arrange the meatballs on a platter, pour on some buffalo sauce, and lay out the ranch dressing for dipping. Garnish with blue cheese and chives, if you'd like.
# Notes:
01 -
You can prepare the dressing up to 3 days in advance.
02 -
Chickpea mixture is fine to make 1-2 days ahead of time.
03 -
Freezes well, lasting up to 3 months.