When it comes to meatballs everyone has their own recipe, tested over the years and fine-tuned in detail, but what if we tell you chickpea balls?
Traditionalists will argue that the best are those of meat, but to those who love to experience them chickpea balls will definitely like it. They are really appetizing, easy and quick to prepare, the ideal solution for children to eat legumes.
Chickpea Meatballs Recipe
Ingredients
250 g canned chickpeas
60 g milk
2 slices of homemade bread
grated cheese
bread crumbs
2 eggs
1 carrot
1 onion
1 courgette
salt and pepper
extra virgin olive oil
Method
Clean and cut onion finely, cleanse carrot and courgette and make a brunoise. Fry the onion with a drizzle of oil, add the vegetables and sauté them in a pan for a few minutes, season with salt and pepper and let them cool.
Drain chickpeas e chop roughly in a mixer or with the help of a potato masher. Remove the homemade bread from the crust, cut it into pieces and soak it in cold milk for 10 minutes. mix in a bowl the chickpeas, the squeezed bread, an egg and two spoons of grated cheese. Add the vegetables and mix everything together, make some meatballs with the palms of your hands and then squeeze them slightly.
Since the dough is already wet past meatballs directly in breadcrumbs e fry in extra virgin olive oil making them brown well, it will take a few minutes, so much is already cooked. dry chickpea meatballs on kitchen paper, salt them and Serve hot, accompanying them with a sauce to taste.
Tips
If you want to make a lighter variant you can also cook the meatballs in the oven ventilated, on a baking sheet lined with parchment paper, at 200 ° C for 10 minutes.
Raw chickpea balls yes retain in the fridge, in an airtight container, for 4-5 days. They can be frozen for about 1 month, if you have used only fresh and not defrosted ingredients. Once fried, they must be consumed at the moment.
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