The chickpea and beetroot balls are perfect for a healthy, tasty, and flavorful appetizer or snack. Easy and quick to prepare, they are also great as a main dish served with vegetables. Made simply with red beetroots and pre-cooked chickpeas, flavored with mustard, but you can use the spices you prefer.

Difficulty: Easy
Cost: Very cheap
Preparation time: 15 Minutes
Portions: 1 person
Cooking methods: Oven, Air Frying
Cuisine: Vegan
Seasonality: All seasons

Ingredients

3.5 oz cooked, boiled red beetroots
3.5 oz canned chickpeas (drained weight, already boiled)
0.7 oz breadcrumbs
0.35 oz mustard
1 tbsp extra virgin olive oil
to taste fine salt
to taste black pepper

Tools

Kitchen scale
Food processor
Bowl
Spatula
Parchment paper
Air fryer

Preparation

To prepare the chickpea and beetroot balls…

Take the pre-cooked canned chickpeas, drain them well from the preserving liquid, rinse them under cold running water, and pour them into the food processor.
Then cut the already cooked beetroots into smaller pieces and add them to the chickpeas in the food processor. Blend for a few minutes until you finely chop the ingredients into a puree.
Transfer the mixture to a bowl, add the breadcrumbs, mustard, salt, pepper, and mix.
At this point, with wet hands, form balls about the size of a walnut.
Place the balls in the air fryer basket with a sheet of parchment paper or air fryer paper and cook for 15 minutes at 356°F, turning them halfway through cooking.
Serve the chickpea and beetroot balls hot with your favorite side or sauce.

Variations

If you don’t have an air fryer, you can use the oven, preheated, in fan mode, cooking them at the same temperature and time, or in a pan with a little oil.