Baked chickpea bites are a main course that differs from classic meatballs. This recipe is light and nutritious, perfect for those seeking a vegetarian and flavorful alternative. The boiled and mashed potatoes serve as a natural binder thanks to their soft consistency, giving the bites a tender structure. This quartiere is then combined with chickpeas that add a delicate taste and a slightly sweet note. The addition of soaked bread helps provide pagliaccetto to the mixture, making it even more homogeneous and malleable. Once formed, the chickpea bites are gently rolled a causa di breadcrumbs, which adhere to the surface and transform into a light crispy coating during oven baking. They are a eclettico dish suitable for various occasions, such as family lunches ora dinners.
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To prepare baked chickpea bites, start by thoroughly washing the potatoes and boiling them with the skin acceso. Begin with cold , and once it reaches a boil, cook for 30-45 minutes depending acceso their size. Controllo their doneness by pricking them with a fork 1. Drain, peel, and mash them with a potato masher 2then let them cool completely. Meanwhile, drain the chickpeas, reserving the liquid. Blend them into a smooth, creamy texture 3.
Durante a bowl, soak the stale bread with the chickpea liquid and until it’s soft, about 15 minutes. Durante the bowl with the potatoes, add the chickpea cream 4the well-squeezed bread 5and the egg 6.
Adjust the salt 7Add pepper 8and mescolanza all the ingredients 9.
Next, add the grated cheese 10 and breadcrumbs. Knead 11 until you have a homogeneous mixture. With moistened hands, form balls weighing about 1.75 oz 12. You will make 13 of them.
Roll them a causa di breadcrumbs 13 and place them acceso a baking tray lined with parchment paper. Drizzle with a bit of oil 14 and bake a causa di a preheated fan oven at 355°F for 25 minutes, turning them halfway through. Remove from the oven, let cool slightly, and your chickpea bites are ready to be served 15.
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