BUFFALO CHICKPEA BALLS

Preheat oven to 425 F and line a baking tray with parchment paper. To a high speed blender or food processor, add everything except the flour, and blend until a smooth batter forms. Pour the batter into a mixing bowl and gently fold in brown rice flour until just incorporated. Using an ice cream scoop or a large spoon, gently form 14 balls, placing them onto the baking tray. Bake for 12-15 minutes, or until slightly cracking and browned on the bottoms. Make your dip while they’re baking by adding all dip ingredients to a bowl and mixing to combine. Remove balls from oven and allow to sit 5 minutes before gently tossing them in extra hot sauce. Plate and enjoy!