Chickpea balls with rosemary are a very tasty and flavorful vegetarian main course, delicious soft and flavored balls covered in a light golden and crispy breading.
The recipe is simple and quick if you already have cooked chickpeas, I had some leftovers in the fridge, you blend everything and then prepare them like normal meatballs.
Chickpea balls are very delicious and nutritious; they can also be served in a smaller version as an appetizer, they are so good that even kids enjoy them.
They can be fried in hot oil, but for those who prefer a lighter meal, they can also be baked in the oven.
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- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 12 pieces
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Chickpea Balls with Rosemary
- 2 cups Cooked Chickpeas
- 2 Eggs (medium)
- 1 cup Breadcrumbs (+ as needed for breading)
- 3 tbsp Grated Parmesan
- 1.76 oz Provola Cheese
- 1 sprig Rosemary
- as needed Salt
- as needed Peanut Oil
Tools
- 1 Blender
- Pot small
- 1 Stove
Preparation for Chickpea Balls with Rosemary
For preparing the balls, I used some leftover cooked chickpeas, but you can also use canned ones, or use dry chickpeas and cook them after soaking overnight in water.
You can drain the chickpeas, but I preferred to leave the cooking liquid. Blend them well with the immersion blender until creamy. Add to the creamy mixture 1 egg, Parmesan, salt, provola in small pieces, and breadcrumbs as needed to make the dough dry.
Chop and add the needles of a sprig of rosemary, then mix and combine everything well.
In a small bowl, beat an egg, in another pour more breadcrumbs. Take a piece of dough, round it with your hands and form a ball.
Continue until you run out of dough, dip each ball in the beaten egg and then in the breadcrumbs.
When you’ve finished preparing them all, fry them a few at a time in a small pot with peanut oil.Cook and turn the balls for about 2-3 minutes, the temperature should not be very high, when they are well cooked and golden on all sides, drain on absorbent paper. Plate and serve the balls hot.
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Anna recommends…
You can also fill the balls with pieces of cheese in the center for a softer, stringy heart. You can replace rosemary with herbs of your liking.
For those who want a light meal, you can bake the balls in the oven on a baking sheet with a drizzle of oil, turning during cooking and removing them when they are golden.
