Description
Do you wish to prepare something tasty with pre-cooked chickpeas, without including eggs and dairy items? Attempt our oven-cooked chickpea and dried tomato meatballs: extremely basic to prepare and abundant in flavour, ideal to function as an appetiser with sauces or as an initial vegan 2nd course.
Components
400 g of pre-cooked chickpeas;
4 dry tomatoes;
1 piece of stagnant bread;
1 sprig of fresh parsley;
1 clove of garlic; breadcrumbs to taste; to taste additional virgin olive oil; salt and pepper to taste.
Directions
Soak the stagnant bread in a little water for a couple of minutes, then squeeze it, slice it and put it in the bowl of a mixer together with the pre-cooked chickpeas. Desalinate the dried tomatoes by washing them under running water, cut them into little pieces and include them to the chickpeas. Likewise include the sliced parsley and garlic and a couple of spoons of additional virgin olive oil. Mix the chickpeas for a couple of seconds, till the mix is as smooth as possible. Transfer it into a bowl and include some breadcrumbs to make it more constant. Forming little meatballs, coat them in breadcrumbs to acquire a crispy breading and put them on a baking tray lined with baking paper. Season the chickpea and dried tomato meatballs with a drizzle of oil, bake them for 20 minutes at 180 ° and serve hot.
