The CHICKPEA AND POTATO BALLS WITH TURMERIC SCENT are a tempting Middle Eastern–flavored appetizer, easy to prepare and extremely tasty. Perfect for aperitifs; with larger portions, given the richness of the ingredients, they also make a good main course or a complete dish to serve to vegetarian friends or, by omitting the egg, even vegans.
What makes these balls special is the aroma, light but persistent, and their particular softness, given by chickpeas and potatoes worked into a creamy texture. I suggest serving them with a salad or with a yogurt and herb sauce or, why not, both, adding freshness to the dish that tones down the fried notes and gives further sensations to the palate.
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- Difficulty: Very easy
- Cost: Affordable
- Rest time: 12 Hours
- Preparation time: 25 Minutes
- Portions: 4 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 cup dried chickpeas ((about 200 g))
- 2 medium potatoes ((about 300 g total))
- 1 egg (medium)
- 1 teaspoon ground turmeric
- Half clove garlic
- 1 bunch parsley
- to taste salt
- to taste black pepper
- to taste breadcrumbs
- to taste extra virgin olive oil
FOR THE CHICKPEA AND POTATO BALLS YOU WILL NEED
- 2 Pots
- 1 Bowl
- 1 Potato masher
- 1 Food processor
- 1 Baking sheet
- Parchment paper
PREPARATION OF CHICKPEA AND POTATO BALLS
To prepare the chickpea and potato balls, first soak the dried chickpeas in cold water for 12 hours. Drain them, place them in a pot, cover completely with water and boil them for about 1 hour. If a white foam forms on the surface, remove it. When there are 10 minutes left in the cooking time, season with salt. Drain and let them cool completely.
Boil the potatoes. While the potatoes are cooking, put the chickpeas in the food processor and pulse until you obtain a crumbly, flour-like texture.
Once the potatoes are cooked, let them cool until warm, then peel and mash them with a potato masher or a fork. Add the egg, turmeric, finely chopped garlic, salt and pepper. Mix everything together.
If the mixture seems too soft, place it in the refrigerator for 30 minutes — it will be easier to shape.
Form the balls with the mixture and gently coat them in breadcrumbs. Place them on a baking sheet or pan lined with parchment paper and lightly oiled.
Bake the chickpea and potato balls in a conventional oven at 356°F for about 20 minutes.
Serve warm.
