Buffalo Chickpea Bites (Print Version)
# Ingredients:
→ Yogurt Ranch
01 -
1 tablespoon fresh chives, finely chopped
02 -
2 teaspoons fresh dill, minced (or 1/2 teaspoon dried)
03 -
1/4 teaspoon onion powder
04 -
1/3 cup plain Greek yogurt (2% fat)
05 -
2 tablespoons mayo
06 -
1/2 teaspoon garlic powder
07 -
1 1/2 teaspoons lemon juice, freshly squeezed
08 -
1/4 teaspoon kosher salt and black pepper
→ Chickpea Meatballs
09 -
1/2 teaspoon onion powder
10 -
1/4 teaspoon black pepper
11 -
1 teaspoon dried parsley
12 -
2 eggs, lightly beaten
13 -
1 (15 oz) can chickpeas, dried after draining
14 -
3/4 teaspoon smoked paprika
15 -
2 tablespoons buffalo sauce (extra for topping)
16 -
1/2 teaspoon kosher salt
17 -
2 tablespoons olive oil (extra-virgin)
18 -
1/2 cup breadcrumbs, plain
19 -
1/2 teaspoon garlic powder
→ Garnish (Optional)
20 -
Chopped chives, extra
21 -
Blue cheese crumbles
# Instructions:
01 -
Stir everything for the yogurt ranch together in a medium-sized mixing bowl until smooth.
02 -
In a food processor, combine chickpeas, buffalo sauce, breadcrumbs, eggs, and spices. Blend till the mixture is smooth, then roll into 12 to 14 meatballs about the size of a golf ball.
03 -
Warm some oil in a skillet over medium heat. Add the meatballs and cook for 6 to 8 minutes, turning to get an even golden brown on all sides.
04 -
Put the meatballs on a plate, drizzle some buffalo sauce over them. Pair with ranch dip and, if you like, sprinkle some crumbled blue cheese and chives on top.
# Notes:
01 -
You can whip up the ranch up to 3 days ahead.
02 -
Make the meatball mix 1-2 days in advance for easier prep.
03 -
Keeps fine in the freezer up to 3 months.