Chickpea meatballs
Presentation
These chickpea meatballs are a very simple and quick recipe that you can prepare with just a few ingredients and obtain a tasty and satisfying dish even if the fridge is empty. In fact, all you need is a can of chickpeas, a sandwich, even a stale one, an egg and little more and you're done.
Ingredients:
- 250g of drained canned chickpeas
- 70g of bread
- 1 egg
- 30g of grated parmesan
- half a teaspoon of dehydrated onion and garlic
- olive oil to taste
Preparation:
Cut the bread into 1 bites and chop it finely in a blender. 2 Then also chop the drained and rinsed chickpeas 3 adding the egg to aid the process.
4 In a large bowl, add the resulting chickpea paste to the chopped bread. 5 Also add the grated parmesan and dehydrated garlic and onion and start mixing with a spoon. When the ingredients are mixed, proceed to knead them with your hand until they are well blended. 6 Wrap the dough in cling film and let it rest in the refrigerator for about 30 minutes.
7 After it has rested, flatten the dough with your hands and roll it out with a rolling pin to a thickness of about 1.5 cm. 8 Then use a mold to cup the dough to form meatballs. Knead the remaining mixture again and repeat the process until it runs out. 9 Pour a drizzle of olive oil into a non-stick pan and brown the meatballs on both sides for a few minutes over medium heat. Serve them warm or at room temperature to enjoy them at their best.
Advise
- You can use any type of bread, I used my wholemeal bread . If you use grated stale bread, reduce the dose accordingly to avoid drying the dough too much.
- Obviously you can customize the recipe to suit your tastes; for a richer flavor you could add some spices or chopped cured meats.
- Before eating the meatballs, let them cool, they will acquire flavor and consistency.
- The 30 minutes in the refrigerator help to compact the dough, but if you don't have time, you can also proceed immediately to prepare and cook the meatballs.
- Meatballs, especially before cooking, are quite fragile, so always use a non-stick pan to cook them and be careful to handle them carefully when turning them.
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