Fried Chickpea Meatballs

Chickpea meatballs are a tasty and flavorful dish, perfect both as an appetizer and as a main course. Here is the recipe to prepare them, with an Italian touch.

Ingredients

• 400 g cooked chickpeas
• 1 small onion
• 1 garlic clove
• Parsley to taste
• Salt and pepper to taste
• 1 teaspoon ground cumin (optional)
• Breadcrumbs to taste
• 1 egg (if your diet allows it)
• Flour to taste for breading
• Oil for frying

Preparation

1. Start by draining the chickpeas well if using canned and rinse them under running water. If starting from dried chickpeas, remember to soak them the night before and cook them until soft.

2. Finely chop the onion, garlic clove and parsley.

3. In a food processor, blend the chickpeas together with the onion, garlic, parsley, salt, pepper and cumin until you obtain a homogeneous and malleable mixture. If the mixture is too dry, you can add a little water; if too wet, add a little breadcrumbs.

4. Transfer the mixture to a bowl, add the egg and mix well. The egg helps bind the mixture better, but if you prefer a vegan version you can use a plant-based egg substitute or increase the amount of breadcrumbs to reach the desired consistency.

5. Shape the mixture into balls, coat them in breadcrumbs and then in flour; this will help create a crispy crust when frying.

6. Heat plenty of oil in a pan and once hot, fry the meatballs until golden on all sides. Make sure to turn them regularly for even cooking.

7. When ready, drain them on paper towels to remove excess oil.

8. Serve hot, perhaps with a yogurt- or tomato-based dipping sauce.

Chickpea meatballs can be customized in many ways, for example by adding chili for a spicy touch, aromatic herbs for a fresher flavor, or grated cheese for a richer taste.

Fun Facts

Chickpea meatballs are an excellent plant-based alternative to classic meat meatballs and can be adapted to many dietary regimens, including vegetarian and vegan. In addition, chickpeas are an excellent source of plant-based protein and fiber.