Place the chickpeas in a blender with cheese, egg, broken bread, mustard, chives, salt and pepper.
Blend until you obtain a malleable mixture.

Cut the scamorza into cubes.

Take 1 knob of chickpea mixture, crush it in the palm of your hand, place a cube of scamorza in the center and close the mixture over it to form a ball.
Continue in the same way until all the ingredients are used up.

Beat the egg with the milk and a pinch of salt; dip each meatball first in the egg and then in the breadcrumbs.

When they are all ready, fry the meatballs in hot oil, turning them to obtain uniform browning and then draining them on kitchen paper.
Alternatively, place them on a baking tray lined with baking paper, sprinkle with a little oil and cook in a preheated fan oven at 200°C for about 20 minutes, turning them halfway through cooking.

The chickpea meatballs are ready, serve them hot or warm to keep the cheese soft and stringy.

Other Recipes you can read:

• Chicken and avocado pie recipe – Italian cuisine reinvented by ..

  [ad_1] A layer of potatoesone of chicken is one of avocado: this is how this inviting dish is composed little cakeperfect to bring to the table as an appetizer or ..

• Summer fashion: a taste of the sea, from the archives ..

  [ad_1] The fashion of the summer? "To dress for the beach, give free rein to your imagination, but always let yourself be guided by good taste"suggested Astrea in the column ..

• Gluten-free Blueberry Muffins – Italian cuisine reinvented by Gordon Ramsay

  [ad_1] In another bowl, beat the egg yolks with milk and oil. Add the liquid ingredients to the dry ones, mixing gently until you get a smooth and homogeneous consistency, ..