Description
These Buffalo Chickpea Meatballs are a perfect combination of spicy and savory, with a creamy yogurt ranch dipping sauce to cool things down. A great vegetarian appetizer or snack that’s full of flavor and easy to make!
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 cup breadcrumbs
- 1/4 cup buffalo sauce
- 1/4 cup chopped green onions
- 1/4 cup crumbled feta cheese
- 1 egg
- Salt and pepper to taste
- 1/2 cup Greek yogurt
- 2 tbsp ranch seasoning
- 1 tbsp lemon juice
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a food processor, pulse chickpeas until they are finely chopped.
- In a large bowl, combine chopped chickpeas, breadcrumbs, buffalo sauce, green onions, feta cheese, egg, salt, and pepper. Mix until well combined.
- Roll mixture into small meatballs and place them on the prepared baking sheet.
- Bake in the preheated oven for 20-25 minutes, or until meatballs are cooked through.
- In a small bowl, mix Greek yogurt, ranch seasoning, and lemon juice to make the yogurt ranch dipping sauce.
- Serve the buffalo chickpea meatballs with the yogurt ranch dipping sauce on the side.
Notes
- If you prefer a milder flavor, reduce the amount of buffalo sauce or use a mild variety.
- You can substitute the feta cheese with shredded mozzarella or another cheese of your choice.
- These meatballs can be made ahead of time and stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes