Tasty, unusual, and tempting. Yes, that’s what you’ll think when you taste these chickpea meatballs. They are super soft and so easy to make, and the only oil used is for brushing them. Pair them with a nice side of vegetables, and you’re all set.
More interesting ideas with chickpeas:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 204.04 (Kcal)
- Carbohydrates 16.30 (g) of which sugars 1.01 (g)
- Proteins 10.43 (g)
- Fat 10.23 (g) of which saturated 3.12 (g)of which unsaturated 0.95 (g)
- Fibers 6.30 (g)
- Sodium 1,435.38 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 16 chickpea meatballs
- 14 oz canned chickpeas (drained weight)
- 2 oz Pecorino Romano cheese
- 1.23 oz sun-dried tomatoes in oil
- 1 bunch parsley
- 1 clove garlic
- extra virgin olive oil
- salt
- black pepper
Tools
- Blender
- Sieve
- 1 Baking sheet
- Brush
Preparation of chickpea meatballs
Place the chopped Pecorino Romano cheese in a blender and finely grind it. I used the Bimby and eyeballed it until I achieved the fine consistency I desired.
Drain the chickpeas from their preservation liquid and rinse them well under running water. Then transfer them to the blender.
Add a few parsley leaves, a peeled garlic clove with the central germ removed, the sun-dried tomatoes, a generous pinch of salt, and a good amount of freshly ground black pepper, and blend until you get a smooth and homogeneous mixture. With the Bimby, I worked everything for about twenty seconds starting from speed four to speed six, scraping the mixture towards the center of the bowl a couple of times.
At this point, shape the mixture into balls weighing 30 g (about 1 oz) each, flatten them slightly, and place them on a baking sheet lined with parchment paper. Then brush them with some oil.
Bake the chickpea meatballs in a preheated static oven at 338°F for 15 minutes plus a few minutes on grill function. Take them out of the oven and do not touch them for a few minutes: they are very soft and will firm up slightly as they cool. They are excellent served with a nice side of cherry tomatoes with crispy bread. Enjoy! Paola
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