Meatballs with Buffalo Sauce - alive magazine

Ingredients

• 14 oz (398 mL) can chickpeas, drained and rinsed
• 14 oz (398 mL) can pinto beans, drained and rinsed
• 1/4 cup (60 mL) no-salt-added tomato paste
• 1/4 cup (60 mL) ground flaxseed
• 1/3 cup (80 mL) chickpea flour or brown rice flour
• 1/4 cup (60 mL) nutritional yeast
• 2 Tbsp (30 mL) extra-virgin olive oil
• 3 garlic cloves, peeled and grated or finely minced
• 1 shallot, peeled and minced
• 1/2 cup (125 mL) parsley
• 2 tsp (10 mL) dried oregano
• 1 tsp (5 mL) chili powder
• 1/4 tsp (1 mL) salt
• 3/4 cup (180 mL) raw cashews
• 5 Tbsp (75 mL) hot sauce of choice
• 1 Tbsp (15 mL) cider vinegar
• 1 Tbsp (15 mL) low-sodium soy sauce or tamari
• 2 tsp (10 mL) honey, maple syrup, or agave syrup
• 1/2 tsp (2 mL) garlic powder
• 1/4 tsp (1 mL) salt, preferably smoked