1 14-ounce can chickpeas, drained
1 small sweet red pepper, seeded and coarsely chopped
1 small zucchini, ends trimmed and coarsely chopped
1 small carrot, scraped and chopped
1 leek (white part) cut into rings
1 clove garlic, peeled
3 tablespoons Filippo Berio olive oil
3 large eggs
1 1/2 cups dry bread crumbs
Fine sea salt to taste
Canola Oil for Frying
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 o the bowl with the chickpeas. Add one egg and mix well. 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 2222 – Antipasto Favorites / Antipasti Favoriti.
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