Buffalo Chickpea Meatballs with Yogurt Ranch Recipe
These Buffalo Chickpea Meatballs are a delicious and healthy vegetarian twist on classic buffalo wings. Made with chickpeas, buffalo sauce, and spices, these meatballs are pan-fried until golden brown and served with a tangy yogurt ranch dip. Perfect as a flavorful appetizer or light main dish, they are easy to prepare and packed with bold flavors.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings (12-14 meatballs) 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Yogurt Ranch
- 1/3 cup 2% fat plain Greek yogurt
- 2 Tbsp mayonnaise
- 1 1/2 tsp fresh lemon juice
- 1 Tbsp finely chopped fresh chives
- 2 tsp finely chopped fresh dill (or 1/2 tsp dried dill)
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
Buffalo Chickpea Meatballs
- 1 (15-oz) can chickpeas, drained, rinsed, and patted dry
- 1/2 cup plain breadcrumbs
- 2 eggs
- 2 Tbsp buffalo sauce (plus more for garnish)
- 1 tsp dried parsley
- 3/4 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 Tbsp extra-virgin olive oil for cooking
Optional Garnish
- Crumbled blue cheese
- Extra chopped fresh chives
Instructions
- Prepare Yogurt Ranch: In a medium bowl, combine the Greek yogurt, mayonnaise, lemon juice, chopped chives, dill, garlic powder, onion powder, kosher salt, and black pepper. Mix well until all ingredients are fully incorporated. Set aside to allow flavors to meld.
- Blend Meatball Mixture: In the bowl of a food processor, add the drained chickpeas, breadcrumbs, eggs, buffalo sauce, dried parsley, smoked paprika, garlic powder, onion powder, kosher salt, and black pepper. Process the mixture until mostly smooth, stopping to scrape down the sides as needed to ensure an even consistency.
- Form Meatballs: Using a small cookie scoop or spoon, portion the mixture into 12 to 14 equal parts. Gently roll each portion into a golf ball-sized meatball, taking care not to compress them too tightly.
- Cook Meatballs: Heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium heat until hot. Add the meatballs in a single layer, being careful not to overcrowd the pan. Cook for 6 to 8 minutes, turning occasionally to brown all sides evenly, until the meatballs are golden and cooked through.
- Serve: Transfer the cooked meatballs to a serving dish. Drizzle extra buffalo sauce over the top for added flavor. Serve alongside the prepared yogurt ranch sauce. For a drizzle, thin the ranch with a little water if desired. Garnish with optional crumbled blue cheese and chopped fresh chives for a final touch.
Notes
- To make the yogurt ranch thinner for drizzling, add water gradually until you reach the desired consistency.
- If you prefer a spicier kick, increase the amount of buffalo sauce in the meatball mixture and for garnish.
- These meatballs can be baked at 400°F (200°C) for 12-15 minutes as a healthier alternative to pan-frying.
- Try substituting dried dill with fresh dill if available for a brighter flavor in the ranch sauce.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently.
Keywords: Buffalo chickpea meatballs, vegetarian buffalo meatballs, yogurt ranch dip, healthy appetizers, meatless meatballs
