Buffalo Chickpea Meatballs

Name: Buffalo Chickpea Meatballs Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1.5 cups chickpeas (drained and rinsed (1 15 oz can)); 2 tablespoons ground flaxseed; 4 tablespoons cold water; ½ cup chickpea flour; ½ teaspoon kosher salt; ¼ teaspoon black pepper; ½ teaspoon garlic powder; ½ teaspoon onion powder; ½ teaspoon paprika; ½ teaspoon dried dill; ½ teaspoon dried parsley; 2 tablespoons nutritional yeast; ¼ cup buffalo sauce (below, divided); 1/2 cup plant-based butter; 1/2 cup hot sauce; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon paprika; 1 teaspoon maple syrup

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These buffalo chickpea meatballs are crispy on the outside, tender in the middle, and coated in spicy buffalo sauce. They’re easy to make with canned chickpeas and simple pantry ingredients, making them perfect for meal prep, appetizers, bowls, wraps, or a protein-packed dinner.

Veggie balls on a plate with a bowl of white sauce.

Recipe Snapshot

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12-16 meatballs
Difficulty: Easy
Main Ingredients: Chickpeas, chickpea flour, flax egg, buffalo sauce

Key Points About This Recipe

Made with simple pantry ingredients
High in plant-based protein and fiber
Baked instead of fried
Great for meal prep
Easy to make gluten-free
Perfect for bowls, wraps, salads, and appetizers
Packed with buffalo flavor

Ingredients

This is a brief overview of the ingredients used in this recipe, followed by substitution ideas. Read the recipe card below for exact measurements.

Chickpeas: Canned chickpeas create the base of these meatballs. They provide a hearty texture, plant-based protein, and fiber. Drain and rinse them well before using.
Ground Flax: Mixed with water, ground flax acts as a binder and helps hold the meatballs together without eggs.
Chickpea Flour: Chickpea flour helps absorb moisture and creates a firm texture that bakes up nicely.
Buffalo Sauce: Buffalo sauce adds tangy, spicy flavor throughout the meatballs and creates a flavorful coating after baking.
Nutritional Yeast: Adds a savory, slightly cheesy flavor that works well with the buffalo seasoning.
Seasonings: Garlic powder, onion powder, paprika, dill, parsley, salt, and pepper add flavor and help balance the heat from the buffalo sauce.

Substitutions

Make Them Spicier: Add a pinch of cayenne pepper or extra buffalo sauce to the mixture.
Add Fresh Herbs: Fresh parsley, dill, or green onions add extra flavor and freshness.
Turn Them Into Burgers: Shape the mixture into small patties instead of meatballs and bake until firm.
Add More Protein: Mix in a few tablespoons of hemp hearts for extra protein and texture.

Instructions

Prep Tips:

Preheat oven to 400°F (200°C).
Appliance: I use my Ninja Food Processor for this recipe.

Make the Flax Egg

Combine the ground flax and water in a small bowl. Let sit for 5 minutes until thickened.

Mash the Chickpeas

Add the chickpeas to a food processor jar and pulse until roughly chopped. Or, add the chickpeas to a large bowl and mash them with a fork or potato masher until mostly broken down. Some texture is fine.

Mix the Ingredients

Add the flax mixture, chickpea flour, nutritional yeast, seasonings, and 2 tablespoons of buffalo sauce. Pulse or stir until a firm mixture forms.

Shape the Meatballs

Roll the mixture into 12 to 16 evenly sized meatballs and place them on a parchment-lined baking sheet. Optionally spray with oil for a crispier, more brown exterior.

Bake

Bake at 400°F (200°C) for 20 minutes or until lightly browned and firm.

Finish with Buffalo Sauce

Brush or toss the baked meatballs with the remaining buffalo sauce before serving.

Jacqueline’s Tips for Making Buffalo Chickpea Meatballs

Rinse and drain chickpeas well to avoid excess moisture.
Don’t over-process the chickpeas. A little texture helps create a better meatball.
If the mixture feels wet, add another tablespoon of chickpea flour.

Meal Prep Tips

These meatballs are excellent for weekly meal prep.

Serve them with:

They can be added to wraps, grain bowls, salads, or eaten as a snack throughout the week.

Storage

Refrigerator

Store leftover buffalo chickpea meatballs in an airtight container for up to 4 days.

Reheating

Reheat in the oven, air fryer, or microwave until warmed through.

Frequently Asked Questions

Can I make these ahead of time?

Yes. You can prepare and bake them up to 4 days in advance.

Are these meatballs gluten-free?

Yes, as long as your buffalo sauce and other ingredients are certified gluten-free.

If you’ve made this Buffalo Chickpea Meatballs recipe or another recipe on My Plant-Based Bowl, I’d love it if you’d leave a comment with a recipe rating. I’d love to know how you enjoyed it, and ratings help other people know that the recipe is worth trying.

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Veggie balls on a plate with a bowl of white sauce with the text buffalo chickpea balls.

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My Plant-Based Bowl | Jacqueline

Hi, I’m Jacqueline. I write this website and create plant-based recipes that are easy to make and taste great. I love cooking and making elaborate bowl recipes, gardening and taking care of my little cabin, and I’m happy reading or watching a new show on Netflix.