Chickpea and vegetable meatballs are a delicious vegetarian appetizer full of flavor and color. They are crispy on the outside and soft on the inside, perfect to enjoy on their own or with a sauce. This recipe originates from Italy and is an excellent way to introduce legumes into your daily diet.
Chop all the vegetables (otherwise, if you are not skilled and patient enough with the knife, you can grate them with the small-hole disc)
Sauté the garlic clove cut in two in a pan where you have heated the oil
When the garlic starts to brown, remove it and add the vegetables
Let them cook over medium heat for about 10 minutes, stirring every now and then to ensure even cooking, then turn off the heat
Mash the chickpeas with a food mill and collect the purée in a bowl
In a separate bowl, beat the eggs
Add about 2 tablespoons of beaten egg to the bowl with the chickpeas
Add a little salt and the vegetables
Mix and add a few spoonfuls of breadcrumbs
In the end you will have a fairly firm mixture
Coat the meatballs first in beaten egg then in breadcrumbs and fry them in plenty of very hot oil
Drain them, place them on paper towels and serve them warm
Frying Pan
Blender
Italia
| Energy (kcal) | 223.77 |
| Carbohydrates (g) | 29.18 |
| of which Sugars (g) | 3.56 |
| Fat (g) | 4.6 |
| of which Saturates (g) | 1.09 |
| Protein (g) | 14.33 |
| Fiber (g) | 7.69 |
| Sale (g) | 0.06 |
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