Buffalo Chickpea Meatballs With Ranch
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 24 mini chickpea meatballs
Calories: 62 kcal
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
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Preheat oven to 375 degrees F.
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Line 1 baking sheet with parchment paper and set aside.
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In a small bowl combine ground golden flax seeds and water and set aside.
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In food processor, add red onion and carrots and pulse into small pieces.
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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.
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Roll mixture into tablespoon-sized mini meatballs and place on parchment lined sheet pan. Liberally spray chickpea meatballs with avocado oil.
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Bake 15 minutes.
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Brush pre-baked meatballs with 2 Tbsp. remaining buffalo sauce and bake for an additional 15-20 minutes.
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In small bowl mix ranch dressing and minced scallions together.
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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.
Nutrition Facts
Buffalo Chickpea Meatballs With Ranch
Amount Per Serving (1 g)
Calories 62
Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 0.4g2%
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Cholesterol 1mg0%
Sodium 173mg7%
Potassium 86mg2%
Carbohydrates 7g2%
Fiber 2g8%
Sugar 1g1%
Protein 2g4%
Vitamin A 546IU11%
Vitamin C 2mg2%
Calcium 18mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.