Baked Chickpea Meatballs
Baked chickpea meatballs are a light and flavorful second course, perfect for those looking for a tasty alternative suitable for all occasions.
Dietary Information
Servings:
- 1
To prepare the baked chickpea meatballs, first wash the potatoes well and boil them with the skin on. Start from cold water and after the water has reached boiling point, count 30-45 minutes, depending on their size. Test them by pricking them with the tines of a fork to see when they are cooked 1. Drain them, peel them, mash them with a potato masher 2 and let them cool completely. Meanwhile, drain the chickpeas and set aside the cooking liquid. Then blend them until you get a smooth and homogeneous cream 3.
- 2
In a bowl, put the stale bread and add the cooking liquid of the chickpeas and water. Let it soak until it is soft, about 15 minutes. In the bowl of potatoes, add the chickpea cream 4, the well-squeezed bread 5 and the egg 6.
- 3
Season with salt 7, add the paprika 8 and mix all the ingredients 9.
- 4
Then add the grated cheese 10 and the breadcrumbs. Knead 11 until you get a homogeneous mixture. With wet hands, form meatballs of about 50 g each 12. You will get 13.
- 5
Dip them in breadcrumbs 13 and arrange them on a baking sheet covered with parchment paper. Drizzle with a drizzle of oil 14 and bake in a preheated fan oven at 180°C for 25 minutes, turning them halfway through cooking. Remove from the oven, let them cool and your chickpea meatballs are ready to be served 15.
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