Description
These flavorful buffalo chickpea meatballs are packed with spice and served with a creamy, tangy yogurt ranch dipping sauce. They make for a perfect appetizer, snack, or a light meal that’s both satisfying and nutritious.
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
- For a spicier version, add more buffalo sauce or a pinch of cayenne pepper to the mixture.
- You can use vegan Greek yogurt and omit the feta for a fully vegan version.
- These meatballs can also be served in wraps or on salads.
- Prep Time: 15 minutes
- Cook Time: 20 minutes