Mom had her clever ways to disguise foods we did not like, including these “meatballs” made with chickpeas. Her reasoning was that chickpeas were just as full of protein as other more expensive foods. These are really fabulous on their own as a hot antipasto or served over a bed of cooked spinach for a filling but inexpensive light supper.
- 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 was featured on Season 22 - Episode 2222.