Buffalo Chickpea Meatballs (Print Version)
# Ingredients:
→ Yogurt Ranch
01 -
1/3 cup plain Greek yogurt (2%)
02 -
1 1/2 tsp fresh lemon juice
03 -
2 tbsp mayonnaise
04 -
1 tbsp fresh dill, finely chopped (or 1/2 tsp dried dill)
05 -
1 tbsp chopped chives
06 -
1/4 tsp each of black pepper and kosher salt
07 -
1/2 tsp garlic powder
08 -
1/4 tsp onion powder
→ Chickpea Meatballs
09 -
1/2 tsp garlic powder
10 -
1/4 tsp black pepper
11 -
1 large can (15-oz) chickpeas, dried and drained
12 -
1/2 cup breadcrumbs, plain
13 -
2 large eggs
14 -
1 tsp dried parsley
15 -
3/4 tsp smoked paprika
16 -
2 tbsp olive oil (extra-virgin)
17 -
2 tbsp buffalo sauce for mixing, extra for serving
18 -
1/2 tsp kosher salt
19 -
1/2 tsp onion powder
→ Garnish (Optional)
20 -
Blue cheese crumbles
21 -
Chopped chives (optional)
# Instructions:
01 -
Stir everything for the yogurt ranch in a bowl until combined. Make sure it's smooth.
02 -
In a food processor, blend chickpeas, eggs, breadcrumbs, buffalo sauce, and spices till the mix is smooth. Shape into 12-14 golf-sized balls with your hands.
03 -
Warm up oil on medium heat. Fry meatballs for 6-8 minutes, rotating to make sure they're browned on each side.
04 -
Set meatballs on a plate, drizzle with the extra buffalo sauce, and serve with the ranch dip. Add chives and blue cheese if you like.
# Notes:
01 -
Yogurt ranch keeps fresh for 3 days in the fridge.
02 -
You can prep the meatball dough 1-2 days ahead.
03 -
Freezes great—store up to 3 months.