Buffalo Chickpea Meatballs Recipe
These buffalo chickpea meatballs are crispy on the outside, tender in the middle, and coated in homemade buffalo sauce. They're packed with plant-based protein, easy to meal prep, and perfect for bowls, wraps, salads, or serving with vegan ranch dressing.
Serving Size 4
Ingredients
Chickpea Balls
- 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
Buffalo Sauce
- 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
Instructions
Chickpea Balls
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a small bowl, combine the ground flax and water. Let sit for 5 minutes to thicken.
- Add the chickpeas to a food processor or large mixing bowl and mash with a fork or potato masher, or pulse, until mostly broken down, leaving some texture.
- Add the flax mixture, chickpea flour, salt, pepper, garlic powder, onion powder, paprika, dill, parsley, nutritional yeast, and 2 tablespoons of buffalo sauce.
- Pulse or mix until a firm mixture forms and all ingredients are evenly combined.
- Roll the mixture into 12 to 16 meatballs and place them on the prepared baking sheet.
- Bake for 20 minutes, or until lightly browned and firm.
Buffalo Sauce
- Heat a small saucepan over medium heat.
- Add the butter and let it melt completely.
- Stir in the hot sauce, garlic powder, onion powder, paprika, and maple syrup.
- Bring the mixture to a gentle simmer.
- Cook for 4 to 5 minutes, stirring occasionally, until the sauce is smooth and well combined.
- Let cool slightly before using.
Serving
- Brush or toss the meatballs with the remaining 2 tablespoons of buffalo sauce.
- Serve immediately with vegan ranch dressing, in grain bowls, wraps, or salads.
Notes
This recipe uses ¼ cup buffalo sauce total, divided between the meatball mixture and the final coating.
Store leftover buffalo sauce in an airtight container in the refrigerator for up to 1 week.
If the mixture feels too wet, add 1 to 2 tablespoons of chickpea flour.
For extra heat, add a pinch of cayenne pepper to the mixture.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
