Chickpea and vegetable meatballs are a delicious vegetarian appetizer rich in flavor and color. They are crispy on the outside and soft on the inside, perfect to enjoy on their own or accompanied by a sauce. This recipe originates from Italy and is a great way to introduce legumes into the daily diet.
Chop all the vegetables (alternatively, if you are not skilled or patient enough with the knife, you can grate them with a fine grater)
Sauté the garlic clove cut in half in a pan where you have heated the oil
When the garlic begins to brown, remove it and add the vegetables
Let them cook over moderate heat for about 10 minutes, stirring occasionally to ensure even cooking, then turn off the heat
Mash the chickpeas using a vegetable press and collect the puree in a bowl
In a separate bowl, beat the eggs
Add about 2 tablespoons of beaten egg to the bowl with the chickpeas
Lightly salt and add the vegetables
Mix and add a few tablespoons of breadcrumbs
In the end, you will have a fairly consistent mixture
Dip the meatballs first in the beaten egg and then in the breadcrumbs and fry them in plenty of hot oil
Drain them and place them on absorbent paper and serve them warm
Padella
Mixer
Italy
| 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 |
