Buffalo Chickpea Bites (Print Version)
# Ingredients:
→ Yogurt Ranch
01 -
2 tablespoons mayo
02 -
1/4 teaspoon onion powder
03 -
1/3 cup low-fat plain Greek yogurt
04 -
1/4 teaspoon each of coarse salt and black pepper
05 -
1 tablespoon minced fresh chives
06 -
2 teaspoons fresh dill, finely chopped (or 1/2 teaspoon dried)
07 -
1/2 teaspoon garlic powder
08 -
1 1/2 teaspoons lemon juice, freshly squeezed
→ Chickpea Meatballs
09 -
1/4 teaspoon ground black pepper
10 -
3/4 teaspoon smoked paprika
11 -
1 teaspoon dried parsley
12 -
1 (15-oz) can of chickpeas, rinsed and dried
13 -
2 eggs
14 -
1/2 cup unseasoned breadcrumbs
15 -
2 tablespoons olive oil, for cooking
16 -
2 tablespoons hot buffalo sauce (save extra for topping)
17 -
1/2 teaspoon each garlic powder and onion powder
18 -
1/2 teaspoon kosher salt
→ Garnish (Optional)
19 -
Chopped chives for sprinkling
20 -
Crumbled blue cheese
# Instructions:
01 -
Stir together all the yogurt ranch ingredients in a bowl. Keep mixing till smooth.
02 -
Toss chickpeas, breadcrumbs, eggs, buffalo sauce, and spices into a food processor. Blend till creamy. Roll into 12-14 small balls, about the same size as golf balls.
03 -
In a skillet, warm up olive oil on medium heat. Cook the meatballs for 6-8 minutes, moving them around to get a good browning on every side.
04 -
Place the meatballs on a plate. Drizzle some extra buffalo sauce on top. Add a ranch dip on the side and sprinkle chives or blue cheese for a finishing touch if you'd like.
# Notes:
01 -
You can make the ranch ahead of time, up to 3 days.
02 -
Prepare the meatball mix 1-2 days before cooking.
03 -
Leftovers freeze great and stay good for 3 months.