Chickpea meatballs are a delicious vegetarian side dish rich in protein. This recipe, originating from southern Italy, is a great way to use canned chickpeas creatively. The meatballs are flavorful and crispy on the outside while remaining soft and tasty on the inside. They can be served as a side dish or as a light main course. Chickpea meatballs are perfect with a fresh tomato sauce or enjoyed on their own. Chickpea meatballs are a specialty of the Sicilian region, where chickpeas have been cultivated for centuries. This traditional and wholesome recipe has been passed down from generation to generation. The meatballs can be prepared in just a few minutes and cooked in the oven or in a pan. Try this vegetarian variation of classic meatballs and enjoy a delicious and nutritious side dish!
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Drain the chickpeas and pass them through a food mill
Add the egg, rosemary, salt, pepper, chopped garlic and 6 tablespoons of breadcrumbs to the purée
Mix well and form small oval, slightly flattened meatballs
Brown them in a pan with the oil, then moisten with a little broth, cover and cook for about 10 minutes
Pan
Blender
Bowl
Italia, Sicilia
| Energy (kcal) | 134 |
| Carbohydrates (g) | 19.23 |
| of which Sugars (g) | 1.94 |
| Fat (g) | 2.65 |
| of which Saturates (g) | 0.66 |
| Protein (g) | 6.59 |
| Fiber (g) | 5.86 |
| Sale (g) | 0.39 |
