Add all of the sauce ingredient in a small saucepan and heat until butter is melted and set aside.
Add beans to food processor and mix until smooth (you may need to add a tablespoon of water to get it smooth). If you do not have a food processor, you can mash them with your hands but the texture will be a little less smooth.
In a large bowl, combine the bean mixture, flax egg and 3 TB of sauce. Then add cooled quinoa, bread crumbs, nutritional yeast, pepper, onion powder, garlic powder and salt.
Take quinoa mixture and form into about 1" balls (sometimes mine get a little larger).
Put balls in freezer for 10 mins (optional but makes them stay together better).
Heat oven to 350 degrees.
Heat 2-3 TB of oil (depending on how large you pan is) and fry quinoa balls for about 5 minutes flipping so that all sides get cooked. I usually do this in 2-3 batches.
Place balls on cookie pan and bake for 15 mins.
While balls are baking, make the ranch dipping sauce by adding all the ingredients to a high-speed blender and mix until smooth.
When balls are done baking, you can coat them in the rest of buffalo sauce. Or what I like to do is keep them a bit more crunchy and only put the sauce on each ball right before I eat each one.
Serve with dipping sauce on the side.
Notes
*I have made the buffalo ball mixture the night before and they come out the exact same way. I recommend this if you're busy - this way you can just fry and bake them the day you're having them.*Ranch dipping sauce will be good in the fridge for up to 5 days so I pre-make this as well.* Nutrition info does not include ranch dipping sauce.