Buffalo Chickpea Meatballs (Print Version)
# Ingredients:
01 -
1/3 cup plain Greek yogurt (2% fat).
02 -
2 tablespoons mayonnaise.
03 -
1 1/2 teaspoons fresh lemon juice.
04 -
1 tablespoon fresh chives, finely chopped.
05 -
2 teaspoons fresh dill, finely chopped.
06 -
1/2 teaspoon garlic powder.
07 -
1/4 teaspoon onion powder.
08 -
1/4 teaspoon each salt and pepper.
09 -
1 can chickpeas (15 oz), drained and dried.
10 -
1/2 cup plain breadcrumbs.
11 -
2 large eggs.
12 -
2 tablespoons buffalo sauce, plus extra for serving.
13 -
1 teaspoon dried parsley.
14 -
3/4 teaspoon smoked paprika.
15 -
2 tablespoons olive oil.
16 -
Blue cheese and chives for garnish (optional).
# Instructions:
01 -
Mix yogurt, mayo, lemon juice, herbs, and seasonings in a bowl until smooth. Set aside to let flavors blend.
02 -
Put chickpeas, breadcrumbs, eggs, buffalo sauce, and all seasonings in food processor. Blend until smooth, scraping sides as needed.
03 -
Scoop mixture into 12-14 portions. Roll each into golf ball-sized meatballs with your hands.
04 -
Heat oil in pan over medium heat. Cook meatballs 6-8 minutes, turning to brown all sides until golden and crispy.
05 -
Place meatballs on plate, drizzle with extra buffalo sauce. Serve with ranch dip, topped with blue cheese and chives if desired.
# Notes:
01 -
Ranch dip stays fresh for 1 week in fridge.
02 -
Meatballs can be frozen for up to 3 months.
03 -
Mixture can be made 2 days ahead.