In a food processor, combine the carrots, oats, and garlic then blend for 30 seconds, or until finely chopped. Transfer the mixture to a large bowl and set aside.

Next add the chickpeas to the food processor and blend for 15 seconds, until finely chopped (as pictured above). You should be able to press the chopped chickpeas in between your fingers and have them stick together like a dough. Transfer them to the bowl with the oat mixture.

Add the remaining ingredients to the bowl with chickpeas and stir everything together until well-combined. Line a baking sheet with parchment paper and lightly grease or spray with high heat oil. Scoop out roughly one large tablespoon of the mixture at a time. Use your hands to roll it into a ball then place it on the baking sheet.  The dough should make approximately 14 bites. Transfer the baking sheet to the refrigerator and then preheat the oven to 375°F.

Remove the bites from the refrigerator and lightly brush the edges with a little more hot sauce. Transfer them to the oven and cook for 25-30 minutes, until firm and lightly golden on the outside. Allow to cool for a few minutes, then poke with toothpicks and carefully transfer them to a plate. Serve with vegan ranch* or blue cheese dressing and enjoy!

Store leftovers in an airtight container in the refrigerator for up to 3 days.