Name: Buffalo Chickpea Meatballs With Ranch
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 Tbsp. flaxseed meal; 3 Tbsp. water; 1/4 cup red onion (minced); 1 small carrot (peeled & chopped); 15 oz. garbanzo beans (rinsed and drained); 1/4 cup breadcrumbs regular or gluten free; 1/2 tsp. salt; 1/2 tsp. pepper (ground); 1 tsp. garlic powder; 2 Tbsp. fresh parsley (chopped); 4 Tbsp. Buffalo sauce; avocado oil spray; 1/2 cup ranch dressing; 2 scallions (minced)

These fiery little buffalo chickpea meatballs are poised to become your new favorite snack or appetizer. Imagine tender, spiced chickpea and vegetable morsels bursting with flavor, baked to golden perfection and brushed with a tangy, irresistible buffalo sauce. The crispy exterior gives way to a soft, savory interior, creating a delightful contrast in textures. Make a batch ahead of time and reheat with a touch more buffalo sauce just before serving. Paired with creamy ranch dressing studded with fresh scallions and crisp celery or carrot sticks for dipping, these vegan delights are a guaranteed crowd-pleaser.

A Serving Plate is Filled With Buffalo Chickpea Meatballs With a Smaller Bowl of Ranch Dressing for Dipping.

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Buffalo Chickpea Meatballs With Ranch

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 24 mini chickpea meatballs

Calories 62 kcal

Author Cathy Vogt

Ingredients

1 Tbsp. flaxseed meal
3 Tbsp. water
1/4 cup red onion minced
1 small carrot peeled & chopped
15 oz. garbanzo beans rinsed and drained
1/4 cup breadcrumbs regular or gluten free
1/2 tsp. salt
1/2 tsp. pepper ground
1 tsp. garlic powder
2 Tbsp. fresh parsley chopped
4 Tbsp. Buffalo sauce
avocado oil spray

Dipping Sauce

1/2 cup ranch dressing
2 scallions minced

Instructions

Preheat oven to 375 degrees F.
Line 1 baking sheet with parchment paper and set aside.
In a small bowl combine ground golden flax seeds and water and set aside.
In food processor, add red onion and carrots and pulse into small pieces.
Add flax and water mixture, garbanzo beans, breadcrumbs, salt, pepper, garlic powder, chopped parsley and 2 Tbsp. buffalo sauce. Pulse until mixture comes together and is still coarse texture.
Roll mixture into tablespoon-sized mini meatballs and place on parchment lined sheet pan. Liberally spray chickpea meatballs with avocado oil.
Bake 15 minutes.
Brush pre-baked meatballs with 2 Tbsp. remaining buffalo sauce and bake for an additional 15-20 minutes.
In small bowl mix ranch dressing and minced scallions together.
Serve meatballs with ranch dressing.

Recipe Notes

These "meatballs" can be made and prebaked in advance. When you're ready to enjoy them, brush with Buffalo sauce and finish baking.
Grab these ingredients and more for you plant-based recipes at Vitacost.