Description
Chickpea meatballs are tasty fried vegetable croquettes, prepared with the addition of parmesan and breaded with eggs and breadcrumbs. Taken pleasure in while still hot, they are a genuine pleasure: thanks to their crispy breading and the fragrant garlic and parsley spices. Attempt them as a vegetarian option to conventional meatballs or as a yummy version of raw chickpea falafel.
Active Ingredients
For the meatballs:
400 g of pre-cooked chickpeas;
40 g of grated parmesan;
1 piece of stagnant bread;
1 medium egg;
1 clove of garlic;
2 tablespoons of sliced parsley; to taste additional virgin olive oil; salt and pepper to taste.
For breading and frying:
1 medium egg; breadcrumbs to taste; peanut oil to taste.
Directions
Soak the stagnant bread in a little water or milk, then squeeze it, collapse it and mix it with the pre-cooked chickpeas till you get a soft and smooth dough. Transfer the chickpea and bread puree into a bowl and include the egg, grated parmesan, a squeezed garlic clove and sliced parsley. Work the dough with a spoon and season it to taste with salt and pepper and begin forming little meatballs with your damp hands. Dip them in the beaten egg and coat them with breadcrumbs. Fry the chickpea meatballs in a lot of hot peanut oil and drain them as quickly as the breading appears golden and crispy. Leave them to drain pipes on sheets of straw paper before serving.
