Chickpea meatballs not fried and egg-free, the recipe for quick and economical light chickpea croquettes that you can prepare with either canned cooked chickpeas or dried chickpeas cooked the same way as beans. These tasty chickpea balls are flavored with sage and rosemary, coated with breadcrumbs and parsley, resulting in fragrant croquettes with a crunchy crust.
The chickpea meatball is a recipe very similar to my baked chickpea and bean meatballs, but today I propose a version using only boiled chickpeas without adding other types of legumes, making them much more practical to prepare. I had them for dinner, and to keep them lighter, I baked them, but if you prefer, you can also try frying them. In conclusion, they are always delicious. Let’s see how to prepare them together, see you next time!
TRY ALSO:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 20 meatballs
- Cooking methods: Oven
- Cuisine: Italian
- Energy 177.04 (Kcal)
- Carbohydrates 23.66 (g) of which sugars 1.61 (g)
- Proteins 7.29 (g)
- Fat 5.36 (g) of which saturated 0.49 (g)of which unsaturated 2.65 (g)
- Fibers 5.72 (g)
- Sodium 334.40 (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
- 21 oz cooked, boiled chickpeas
- 2 tbsp flour
- 2 cloves garlic
- 2 sprigs rosemary
- 1 bunch sage
- 1 bunch chopped parsley
- 1.76 oz breadcrumbs
- as needed olive oil
- as needed salt
Tools
- Mixer
- Baking tray
Recipe
Drain the cooked chickpeas well from their water, place them in the mixer and blend them. Add a few tablespoons of water if needed, but not too much, otherwise, if the mixture is not dense enough, it will be difficult to shape the meatballs.
Clean and chop the rosemary and sage leaves, add them to the chickpea puree along with the flour and salt. Mix the ingredients well to ensure they are fully incorporated.
Line a baking tray with parchment paper.
With the prepared mixture, form balls by rolling them between the palms of your hands and coat them with breadcrumbs mixed with chopped parsley. Place each slightly flattened meatball on the baking tray and continue until all the mixture is used.
Drizzle each meatball with a little olive oil, place two crushed garlic cloves on the tray, and bake in a preheated static oven at 350°F for about 35-40 minutes.
As soon as they come out of the oven, you’ll immediately smell the aroma of the herbs. The chickpea meatballs are soft, tasty, and suitable for any occasion, either as a main course or as an appetizer. Simple, light, and quick to make, they can be prepared in advance and cooked at the moment. In conclusion, I highly recommend you try them!
Storage and Tips
Storage: They can be stored for 1 day in the refrigerator before baking and up to 2 days after being baked.
Tips: For a nice golden color, I recommend brushing oil on each meatball with a kitchen brush. It requires a bit of patience, but the meatballs will be more golden.
You can also fry the meatballs instead of baking them.
You can replace rosemary with thyme.
