Chickpea Meatballs

Directions

Pulse the chickpeas in a food processor and transfer to a bowl. Set aside

Add the pepper, zucchini, carrot, leek and garlic to the food processor and pulse until the mixture looks minced.

Heat the olive oil in a sauté pan and stir in the minced vegetables; cook until softened. Cool about 5 minutes. Transfer the vegetables to the bowl with the chickpeas. Add the 1/2 cup grated cheese one egg and mix well.  (If mixture seems dry, add an additional egg or some water or broth.)  

With wet hands form 1 inch balls. Set aside.

Beat the remaining two eggs in a shallow bowl and place the bread crumbs in another shallow bowl.

Coat each ball in egg then in bread crumbs and place on a dish. When all the balls are coated, heat 4 cups of oil in a heavy duty pot or a deep fryer to 375°F.

Fry the balls a few at a time until golden brown and use a slotted spoon to transfer them to absorbent paper to drain. Serve warm.

This recipe is featured on show 2023 – Want Chickpeas?