The chickpea and spinach balls are an alternative main dish to enjoy legumes. If the usual soup makes you frown a bit, you can’t say no to chickpea and spinach balls. Especially if accompanied by a soft and creamy spiced sauce. The sauce with legume balls is a must. They have a slightly dry texture compared to meatballs, but with the sauce, they go down wonderfully. Try them!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 10/12 balls
- Cooking methods: Air frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 7 oz cooked chickpeas (peeled)
- 1 cup fresh baby spinach
- 2 tbsps ground flaxseeds (or 1 small egg)
- to taste garlic powder
- to taste ground cumin
- 2 tbsps extra virgin olive oil
- to taste breadcrumbs
- 2 tbsps mustard
- 1 tbsp extra virgin olive oil
- 1 tsp acacia honey
- 1 tbsp Valdelsa onion tears (or balsamic vinegar)
- a few drops of lemon juice
Tools
- 1 Bowl
- 1 Mini Whisk
- 1 Sauce Boat
- 1 Kenwood Blender
Steps
Wash the baby spinach and pat dry with a paper towel. Peel the cooked chickpeas by removing the outer skin. Transfer the chickpeas to the blender’s cup. Add the baby spinach and spices. Also add the extra virgin olive oil and the two tablespoons of ground flaxseeds (which help bind the mixture, but you can use a small egg instead). Blend everything to get a smooth, homogeneous but not too soft mixture. If it’s too thick, you can add a little water. Form small balls and coat them in breadcrumbs. Place them on a tray suitable for air frying. Spray with a little oil and cook at 356°F for 18 minutes, turning them halfway through.
In a small bowl, combine the two tablespoons of mustard, one tablespoon of extra virgin olive oil, one teaspoon of honey, one tablespoon of Valdelsa onion tears (or balsamic vinegar), and a few drops of lemon juice. Mix well, pour the sauce into a sauce container, and serve with the balls.
Notes
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The balls can be pan-fried or baked at 356°F for 20/25 minutes or until golden brown.
