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    Home » Appetizers

    Buffalo Chickpea Meatballs

    Published: Jan 25, 2019 by Sherri Hall · This post may contain affiliate links.

    pin showing overhead of chickpea balls in white bowl

    These gluten-free and vegan Buffalo Chickpea Meatballs make the perfect party appetizer! You can also make them into a meal by serving them over rice or quinoa! Drizzle these chickpea balls with some vegan ranch or blue cheese dressing for the ultimate flavor combination.

    Jump to Recipe
    Overhead shot of chickpea meatballs in a white bowl topped with Buffalo sauce and scallions

    Rah! Rah! Rah! Sis, boom, bah!

    For this year's big game, I'm cheering for the best team in town...Team Chickpea!

    That's right! When you route for Team Chickpea, you're sure to score a touchdown!

    Chickpeas can do it all! These babies are game for anything...

    EVEN meatless meatballs...

    EVEN Buffalo wing inspired meatless meatballs. 🙂

    side view of chickpea balls in a white bowl, one with a toothpick in it

    These two-bite balls of Buffalo sauce bliss are similar to my Buffalo chickpea burgers.

    Of course, they both are made with chickpeas and Buffalo sauce...lol! 😉

    However, one of the main differences is that the burgers are pan-fried while the chickpea balls are oven-baked.

    How should these veggie balls be dressed?

    The chickpea balls are also much smaller than the burgers, which them the perfect party appetizer...especially when served drizzled with some of our easy vegan ranch dressing, lower fat vegan ranch dip or vegan blue cheese. 🙂

    A little heat paired with a little coolness...what’s not to love?

    I topped our chickpea meatballs with vegan ranch and some chopped scallions.

    Overhead shot of Buffalo chickpea meatballs topped with Buffalo sauce, vegan ranch dressing and scallions

    What about the Buffalo sauce?

    Well, I’m not going to lie...I didn’t make it myself. Instead, I opted for store-bought Buffalo sauce.

    The first time I made them I used Frank’s RedHot Buffalo sauce, which in case you weren’t sure, IS vegan.

    I have been assured both via email and verbally that this sauce “doesn't include animal or animal by-products” and that “the natural butter type flavor (listed within the ingredients) is made with natural ingredients derived from sources other than milk and butter.”

    Furthermore, I was also told that the current formulations for Frank’s RedHot sauces in general “do not contain any animal derivatives or synthesized milk proteins.”

    On subsequent occasions, I've also used Noble Made Mild Buffalo sauce by The New Primal, which is another great vegan-friendly option.

    Side view of meatless meatballs in a white bowl with Buffalo sauce, scallions and vegan ranch dressing

    So now that your taste buds are tantalized, let’s get on with the show…

    Step-by-step instructions

    Start by making a flax egg by using a fork to whisk together 1 tablespoon of ground flaxseed with 3 tablespoons of water. Cover and set aside.

    Next, preheat your oven to 400°F.

    Then, roughly chop 2 medium carrots and ¼ of a sweet onion, and measure 2 tablespoons of parsley leaves.

    Ingredients in a mixing bowl

    Add the carrot, onion and parsley mixture to a food processor, and pulse until finely chopped, but not pureed.

    Ingredients in a red food processor

    Next, heat olive oil in a non-stick skillet over medium heat.

    Add carrot mixture and kosher salt to taste, and cook on medium for 5 minutes, stirring occasionally.

    Ingredients in a pan

    While the carrot mixture is cooking, rinse out the food processor and set aside for future use.

    Also, drain and rinse your chickpeas and set aside.

    When the carrot mixture is done, allow it to cool for 1-2 minutes, and then add it to the food processor along with the chickpeas.

    Ingredients in a red food processor

    Process on low until everything is well combined but not pureed, scraping down the sides as needed.

    Ingredients combined in a red food processor

    Transfer chickpea mixture to a mixing bowl.

    Add gluten-free bread crumbs (or traditional if not avoiding gluten), nutritional yeast, flax egg (or regular egg if not vegan or egg-free), kosher salt and Buffalo sauce.

    Ingredients in a mixing bowl

    Mix thoroughly until ingredients are well-combined.

    Ingredients combined in a mixing bowl

    Use a small cookie scoop and scoop chickpea mixture onto a parchment-lined baking sheet.

    Then, use your hands to roll into rounded balls.

    Ingredients formed into meatballs

    Bake for 15 minutes.

    Baked meatballs on a baking sheet

    While the chickpea balls are in the oven, melt vegan butter (or traditional butter if not vegan or dairy-free_ in a microwave-safe bowl or glass measuring cup.

    Then, use a fork to whisk in Buffalo sauce.

    When the "meatballs" are done, remove from the oven and set the baking sheet on top of the stove or on a heat resistant surface or mat.

    Use a silicone pastry brush to baste each ball with the Buffalo sauce and butter mixture.

    Basting meatballs on a baking tray

    Return the tray of basted chickpea meatballs back into the oven and bake for an additional 15 minutes.

    Fully cooked meatballs on a tray

    Serving suggestions

    Serve as an appetizer or as a meal over rice or quinoa.

    Team Chickpea FOR THE WIN!

    More chickpea recipes

    • Chickpea "Chicken" Nuggets
    • Vegan Ranch Chickpea Burgers
    • Easy Chickpea Tacos
    • Chickpea Veggie Loaf
    • Chickpea and Butternut Squash Casserole
    • Chickpea Salad with Olives and Walnuts
    • Avocado Chickpea Salad
    overhead of chickpea balls topped with Buffalo sauce and scallions in white bowl
    Print Recipe Save RecipeSaved!
    5 from 15 votes

    Buffalo Chickpea Meatballs

    These gluten-free and vegan Buffalo Chickpea Meatballs are the perfect party appetizer! You can also make them into a meal by serving them over rice or quinoa! Drizzle these chickpea balls with some homemade vegan ranch dressing or vegan blue cheese dressing for the ultimate flavor combination.
    Course Appetizer
    Cuisine American, Gluten-Free, Vegan
    Keyword buffalo sauce, dairy-free, egg free, game day, gluten free, meatless monday, vegan, vegetarian
    Prep Time 10 minutes
    Cook Time 35 minutes
    Total Time 45 minutes
    Servings 20 chickpea meatballs
    Calories 49kcal
    Author Sherri Hall

    Ingredients

    • 1 tablespoon ground flaxseed *see notes below
    • 3 tablespoon water
    • 2 medium carrots (peeled and roughly chopped)
    • ⅓ cup roughly chopped sweet onion (approximately ¼ of a Vidalia sweet onion)
    • 2 tablespoon fresh parsley leaves
    • 1 tablespoon olive oil
    • ½ teaspoon kosher salt + more to taste
    • 1 (15 oz.) can no salt added chickpeas (drained and rinsed)
    • 2 tablespoon gluten-free, vegan bread crumbs (can use traditional bread crumbs if not avoiding gluten)
    • 2 tablespoon nutritional yeast
    • ¼ cup + 1 tablespoon vegan Buffalo sauce
    • 2 tablespoon vegan butter

    Instructions

    • Use a fork to whisk together 1 tablespoon of ground flaxseed with 3 tablespoons of water in a small bowl to make the flax egg. Cover and set aside. 
    • Preheat your oven to 400°F. 
    • Blend carrots, onion and parsley in food processor on the pulse setting until finely chopped, but not pureed. You may have to stop to scrape down the sides.
    • Heat olive oil in a non-stick skillet over medium heat. Add carrot mixture and kosher salt to taste, and cook on medium for 5 minutes, stirring occasionally. While the carrot mixture is cooking, rinse out the food processor and set aside for future use.
    • When the carrot mixture is done, allow it to cool for 1-2 minutes, and then add it to the food processor along with the chickpeas. Process on low until everything is well-combined but not pureed, scraping down the sides as needed.
    • Transfer chickpea mixture to a mixing bowl. Add bread crumbs, nutritional yeast, flax egg, ½ teaspoon kosher salt and 1 tablespoon Buffalo sauce. Mix thoroughly until ingredients are well-combined.
    • Use a small cookie scoop and scoop chickpea mixture onto a parchment-lined baking sheet. Then, use your hands to roll into rounded balls. Bake for 15 minutes.
    • While the chickpea meatballs are in the oven, melt butter in a microwave-safe bowl or glass measuring cup. Then use a fork to whisk in ¼ cup Buffalo sauce.
    • When the chickpea meatballs are done, remove from the oven and set the baking sheet on top of the stove or on a heat resistant surface or mat. Use a silicone pastry brush to baste each ball with the Buffalo sauce-butter mixture.
    • Return the tray of basted chickpea meatballs back into the oven and bake for an additional 15 minutes.
    • Allow to cool for 1-2 minutes before removing balls from the baking sheet. Serve with desired toppings such as more Buffalo sauce, scallions and vegan ranch or blue cheese.

    (Please refer to the post above for instructional photographs and other helpful information for this recipe)

    Suggested Equipment/Tools

    Food Processor

    Notes

    I recommend a silicone pastry brush because it allows the sauce to just glide easily over each meatball. In addition, silicone brushes are vegan-friendly and dishwasher safe.
    Leftover chickpea balls can be stored in an airtight container in the refrigerator for up to 3 days. Leftovers are best reheated in the oven on a parchment-lined baking sheet until warmed throughout. 
    The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.
    Please note the nutrition calculation for this recipe does not include any toppings.

    Nutrition

    Calories: 49kcal | Carbohydrates: 5g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Fiber: 1g
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    ©Watch Learn Eat. All content and images are copyright protected. Recipes and images are not to be used or republished without prior permission. If you adapt this recipe, please re-write the recipe in your own words, and link back to this post for the original recipe.

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    Reader Interactions

    Comments

    1. Marisa Franca

      February 03, 2019 at 12:30 pm

      5 stars
      Even the carnivores in our family would chow these Buffalo meatballs down. They are huge Frank's Hot Sauce fans and I even have to buy it in the oversized jars. Those delicious morsels will be gone way before the game starts. Hope you made enough!!

      Reply
      • Sherri Hall

        February 04, 2019 at 10:06 pm

        LOL 🙂 I am guilty of purchasing the giant bottle too! Thanks so much, Marisa! 🙂

        Reply
    2. Nicole

      February 03, 2019 at 8:46 am

      Super healthy and a great appetizer. I love just about anything with chick peas

      Reply
      • Sherri Hall

        February 04, 2019 at 10:05 pm

        Me too! Chickpeas rule! Thanks Nicole! 🙂

        Reply
    3. Jenni LeBaron

      February 02, 2019 at 6:00 pm

      5 stars
      These look fantastic! I love that they are gluten-free, covered in buffalo sauce, and I wouldn't even miss the meat because theres so much good flavor here!

      Reply
      • Sherri Hall

        February 04, 2019 at 10:04 pm

        Thanks so much, Jenni! 🙂

        Reply
    4. Jessica (Swanky Recipes)

      February 02, 2019 at 2:26 pm

      5 stars
      Buffalo snacks are my favorite. I made a buffalo chex mix last week and the whole family loved it. I can't wait to share these with the family next!

      Reply
      • Sherri Hall

        February 04, 2019 at 10:04 pm

        Thanks Jessica! Hope you enjoy! Buffalo sauce is the bomb! 🙂

        Reply
    5. Krista Price

      February 01, 2019 at 1:58 pm

      5 stars
      YES! These look like bite size balls of pure Vegan heaven. I've been on the hunt for new ways to use a giant bag of flaxseed I scored from Homegoods, so I'm glad I found this recipe! Thanks for sharing!

      Reply
      • Sherri Hall

        February 02, 2019 at 10:30 am

        Thanks so much, Krista! They are super delicious! Enjoy! 🙂

        Reply
    6. Veena Azmanov

      February 01, 2019 at 3:35 am

      5 stars
      I love anything with buffalo sauce. This looks so presentable. Perfect for appetizers when you have a party. Not to mention healthy and nutritious.

      Reply
      • Sherri Hall

        February 02, 2019 at 10:30 am

        Buffalo sauce rocks! Thanks Veena! 🙂

        Reply
    7. Denise

      January 31, 2019 at 11:22 am

      5 stars
      They look great! I love the other chickpea items as well. I bet they are addicting... can't just eat one!

      Reply
      • Sherri Hall

        January 31, 2019 at 7:34 pm

        Thanks so much, Denise! They sure are; we can't stop eating them! 🙂

        Reply
    8. Mary

      January 26, 2019 at 1:33 pm

      5 stars
      Chickpeas are my jam! These look great!

      Reply
      • Sherri Hall

        January 28, 2019 at 8:13 pm

        Thanks so much, Mary! 🙂

        Reply
    9. Andrea Metlika

      January 26, 2019 at 11:49 am

      5 stars
      These look and sound fabulous! Definitely adding these to our superbowl menu

      Reply
      • Sherri Hall

        January 28, 2019 at 8:13 pm

        Thanks Andrea! Hope you enjoy them! 🙂

        Reply
    10. Stephanie

      January 26, 2019 at 11:29 am

      5 stars
      Now this is my kind of meatball. I can't wait to give these a go cause I'm all about the buffalo style. Perfect appetizer to add to game day or even for dinner. Looking for to the seeing the ranch dip.

      Reply
      • Sherri Hall

        January 28, 2019 at 8:15 pm

        Thanks Stephanie! Hope you enjoy! The ranch is coming soon! 🙂

        Reply
    11. Sally Humeniuk

      January 26, 2019 at 11:16 am

      5 stars
      These are perfect for our family! I live with a meat eater and a vegetarian and we all love "Buffalo" type recipes. I'll be making these for our little Super Bowl party and already see a lot of other recipes I want to try. 🙂

      Reply
      • Sherri Hall

        January 28, 2019 at 8:16 pm

        Thank you so much, Sally! I hope you all enjoy the meatballs! And hope you have a fun party! 🙂

        Reply
    12. Chris Collins

      January 26, 2019 at 10:19 am

      5 stars
      I'm a meat eater but I'm so giving these a go! They look so delicious (and dangerously addictive). Thanks for sharing!

      Reply
      • Sherri Hall

        January 28, 2019 at 8:16 pm

        Thanks Chris! Hope you enjoy! 🙂

        Reply
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    Sherri

    About Sherri

    Founder, Author, Recipe Developer, & Photographer

    With a lifelong passion for cooking, I specialize in creating easy meatless meals that are omnivore-approved!

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