Preheat oven to 400 F.
Add the carrots, onion and green onion to food processor and pulse until finely chopped, but not pureed. Stop and scrape down the sides if needed.
Heat avocado oil in non-stick skillet over medium heat. Add vegetable mixture and salt. Cook for 5 minutes, stirring occaisonally. While the mixture cooks, add the rinsed & drained chickpeas to the food processor.
When vegetable mixture is done cooking, allow it to cool for 2 minutes, then add to food processor. Process on low until well blended, scraping down the sides as needed.
Transfer chickpea mixture to a medium bowl. Add bread crumbs, nutritional yeast & cayenne pepper. Mix thoroughly until well combined.
Add about 3 tablespoons of mixture to your hands and form into a ball. Place on parchment lined baking sheet. Bake for 15 minutes.
While chickpea "meatballs" are cooking, melt clarified butter over medium-low heat on stove. Once melted remove from heat and add buffalo sauce. After the first 15 minutes are over, remove "meatballs" from oven. Use a silicone pastry brush to baste each ball with Buffalo sauce mixture.
Return baking sheet to oven and cook for 15 more minutes. Then broil for 1 minute. Brush balls 1 more time with remaining Buffalo sauce mixture. Set aside to cool.
Prepare the salad: Add all Avocado Crema Dressing ingredients to a bowl and whisk until smooth. Chop Romaine lettuce and add to bowl. Top with rinsed & drained black beans and corn (1/4 cup for each salad). Add 1/4 of a sliced avocado to each salad. Toss with Avocado Crema Dressing. Add 4-5 chickpea balls to each salad and enjoy!