Today’s recipe for a main course with legumes: chickpea and potato meatballs in the air fryer or oven.
Same meatballs, two or even three different cooking methods, because these chickpea meatballs are delicious whether cooked in the air fryer without adding oil, or cooked in the traditional oven where we will drizzle a bit of oil on top, but they are equally tasty if fried in plenty of oil.
A simple mixture prepared with canned chickpeas for speed, but we can easily use dried chickpeas previously soaked and then boiled. Remember not to throw away the preservation or cooking liquid of the chickpeas, aquafaba because it can be used to make many surprising recipes both sweet and savory.
I love making meatballs of all kinds but these chickpea ones are my favorite, especially because I often accompany them with a fake egg-free mayonnaise and an avocado sauce that are amazing.
Now let’s see together, step by step, how to make this recipe.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Air Fryer, Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Chickpea Meatballs
- 18 oz canned chickpeas (drained)
- 0.75 lbs potatoes, peeled, cooked, boiled
- 1 egg (medium)
- 3.5 oz grated Parmesan cheese
- 1.75 oz rice flour
- 1 sprig parsley
- to taste salt
- to taste breadcrumbs (for coating)
Tools
- 1 Scale
- 1 Mixer
- 1 Air Fryer
- 1 Baking Pan
- 1 Air Fryer Paper Tray
Let’s Make Chickpea and Potato Meatballs Together
Take the potatoes, peel them, wash them, cut them into large chunks and then put them in a saucepan with water to cook them. Let them cook until they are soft enough to easily stick a fork into them, then drain them and let them cool.
In the mixer, place the drained and rinsed chickpeas, the cooled boiled potatoes, one egg, the grated Parmesan cheese, a few parsley leaves, and a pinch of salt. Then turn it on and let it blend until you get a homogeneous mixture.
Pour the obtained mixture into a bowl and add the rice flour, then mix to incorporate it well. Put the breadcrumbs in a small bowl or plate. Lightly oil your hands and take a portion of the mixture, form a ball, and then roll it in the breadcrumbs. Continue until the mixture is used up. (The mixture is a bit soft).
Place the chickpea and potato meatballs on a baking sheet lined with parchment paper, then drizzle them with a bit of oil and bake in a preheated oven at 392°F (200°C) for 15/20 minutes.
Place the meatballs in the air fryer basket or a silicone (or paper) tray for the air fryer and cook by preheating the air fryer for a couple of minutes at 374°F (190°C) for 15/18 minutes.
Once they are cooked, take them out and enjoy them hot (but they are also delicious cold). Before finishing them, take a photo of your chickpea and potato meatballs and post it on social media tagging me (a riccia che pasticcia instagram and facebook) and let me know what sauce you made to accompany them.
Una Riccia recommends
If you have little time, you can prepare the chickpea and potato meatballs in advance and then cook them when you need them. If you have leftovers, you can easily freeze them.
