Chickpea meatballs are a delicious vegetarian side dish rich in protein. This recipe from southern Italy is a great way to creatively use canned chickpeas. 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 healthy recipe has been passed down from generation to generation. The meatballs can be prepared in minutes and baked or pan-fried. Try this vegetarian variant of classic meatballs and enjoy a delicious and nutritious side dish!
Drain the chickpeas and pass them through a vegetable mill
Combine the puree with the egg, rosemary, salt, pepper, minced garlic, and 6 tablespoons of breadcrumbs
Mix well and form oval-shaped patties that are slightly flattened
Brown them in a pan with oil, then moisten with a little broth, cover, and cook for about 10 minutes
Pan
Blender
Bowl
Italy, Sicilia
| Energy (kcal) | 134.64 |
| Carbohydrates (g) | 19.81 |
| of which Sugars (g) | 1.96 |
| Fat (g) | 2.49 |
| of which Saturates (g) | 0.59 |
| Protein (g) | 6.47 |
| Fiber (g) | 6.03 |
| Sale (g) | 0.41 |
