Edward & Sons Organic Breadcrumbs Lightly Salted Description
Batterrr up! From loaves to croquettes, now you can coat your favorite organic foods with Edward & Sons organic breadcrumbs. Breadcrumb encrusted seitan anyone? How about a crispy organic topping on your baked artichoke dip? Perfect in so many recipes.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1/3 cup (30 g)
Servings per Container: About 14
| Amount Per Serving | % Daily Value |
|
| Calories | 110 | |
|
| Total Fat | 0.5 g | 1% |
|
| Saturated Fat | 0 g | 2% |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 120 mg | 5% |
|
| Carbohydrate | 23 g | 8% |
|
| Fiber | 1 g | 4% |
|
| Total Sugars | 1 g | |
|
| Includes Added Sugars | 0 g | 0% |
|
| Protein | 4 g | |
|
| Vitamin D | 0 mg | 0% |
|
| Calcium | 0 mg | 0% |
|
| Iron | 0 mg | 0% |
|
| Potassium | 60 mg | 1% |
|
Other Ingredients: Organic wheat flour, yeast, salt, organic expeller-pressed palm oil.
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Buffalo Chickpea Meatballs With Ranch
[vc_row][vc_column][vc_column_text]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.
Buffalo Chickpea Meatballs With Ranch
- 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)
- 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.
- 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.
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