Nailz4me's Journal, 08 March 2023

veggie salad with Buffalo chick pea balls  

Interesting! How do you make buffalo chick pea balls? 

Buffalo Chickpea Meatballs with Yogurt Ranch Course: Appetizer, Entree Prep Time: 20 minutes ook Time: 10 minutes Servings: 4 Calories: 275 kcal Ingredients Yogurt Ranch 1/3 cup 2% fat plain Greek yogurt 2 Tbsp. mayonnaise 1 12 tsp. fresh lemon juice 1 Tbsp. finely chopped fresh chives 2 tsp. finely chopped fresh dill (sub 12 tsp. dried dil) 1/2 tsp. garlic powder 1/4 tsp. onion powder 1/4 tsp. each kosher salt and black pepper Buffalo Chickpea Meatballs (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 and extra chopped chives nstructions 1. Prepare Yogurt Ranch: 2. n a medium bowl, combine Greek yogurt, mayonnaise, lemon juice, chives, dill garlic powder, onion powder, salt, and pepper, mix to combine. 3. blend Meatball Mixture: 4. In the bowl of a food processor, combine chickpeas, breadcrumbs, eggs, buffalo sauce, dried parsley, paprika, garlic powder, onion powder, salt, and pepper. Blend mixture until mostly smooth, stopping to scrape down the sides as needed. 5. Use a small cookie scoop to measure mixture into 12 to 14 golf ball-sized portions, and gently rollinto balls. Heat 2 Tbsp. olive oil in a large skillet over medium heat. Once hot, add the chickpea meatballs and cook for 6 to 8 minutes, turning to brown all sides, until golden: 7. Arrange meatballs on a serving dish, and drizzle with extra buffalo sauce. Serve yogurt ranch on the side, or mix in a little water to thin it out enough to drizzle overtop. Garnish with blue cheese and extra chopped chives, if desired. Notes: Make-Ahead. The yogurt ranch can be made up to 3 days in advance Refrigerate in an airtight container. You can also prepare the chickpea meatball mixture 1 to2 days in advance. Refrigerate until ready to roll and sauté. Store: Refrigerate leftover meatballs in an airtight container for up to 3 days. Yogurt ranch will last up to 1 week. Reheat: Microwave chickpea meatballs until warm. Alternatively, you can rewarm them in the toaster oven or air fryer until heated through. Freeze: Freeze meatballs for up to 3 months. Let thaw overnight in the refrigerator. Reheat in a toaster oven or bake at 325F for about 20 minutes, or until heated through. Vutrition sauce Calories: 275 kcal Carbohydrates: 26g I Protein: 12g IFat: 14g Saturated Fat: 2g Sodium Serving: 4 meatballs with a0nmei 

I tried these in the air fryer and were yummy too! When rinsing chickpeas, rinse extra good.