Buffalo Chickpea Meatballs

These little orbs of delight pack a punch, marrying the zing of buffalo sauce with the wholesome heartiness of chickpeas.

You can find the video here: https://www.pinterest.com/pin/878342733556860570/

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Total time: 20 min. Servings: 4

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Ingredients :

⅓ cup 2% fat plain Greek yogurt

2 tbsp. mayonnaise

1 ½ tsp. fresh lemon juice

1 tbsp. finely chopped fresh chives

2 tsp. finely chopped fresh dill (sub ½ tsp. dried dill)

½ tsp. garlic powder

¼ tsp. onion powder

¼ tsp. salt

¼ tsp. black pepper

1 (15-oz.) can chickpeas, drained, rinsed and patted dry

½ cup plain breadcrumbs

2 eggs

2 tbsp. buffalo sauce (plus more for garnish)

1 tsp. dried parsley

¾ tsp. smoked paprika

½ tsp. garlic powder

½ tsp. onion powder

½ tsp. salt

¼ tsp. black pepper

2 tbsp. extra-virgin olive oil for cooking

optional garnish: crumbled blue cheese and extra chopped chives

𝗣𝗥𝗘𝗣𝗔𝗥𝗔𝗧𝗜𝗢𝗡 :

Step 1 - In a medium bowl, combine Greek yogurt, mayonnaise, lemon juice, chives, dill, garlic powder, onion powder, salt, and pepper; mix to combine.

Step 2 - In the bowl of a food processor, combine chickpeas, breadcrumbs, eggs, buffalo sauce, dried parsley, paprika, garlic powder, onion powder, salt, and pepper.

Step 3 - Blend mixture until mostly smooth, stopping to scrape down the sides as needed.

Step 4 - Use a small cookie scoop to measure mixture into 12 to 14 golf ball-sized portions, and gently roll into balls.

Step 5 - Heat 2 tbsp. olive oil in a large skillet over medium heat.

Step 6 - Once hot, add the chickpea meatballs and cook for 6 to 8 minutes, turning to brown all sides, until golden.

Step 7 - Arrange meatballs on a serving dish, and drizzle with extra buffalo sauce.

Step 8 - Serve yogurt ranch on the side, or mix in a little water to thin it out enough to drizzle overtop.

Step 9 - Garnish with blue cheese and extra chopped chives, if desired.

𝑩𝒐𝒏 𝒂𝒑𝒑𝒆𝒕𝒊𝒕! 😊🤍