La Bella Ro

Chickpea Balls

  • Difficulty: Easy
  • Prep time: 15 min
  • Cook time: 50 min
  • Serving: 6 persone
  • Cost: Low

Ingredients

INGREDIENTS FOR 30 BALLS

  • Precooked chickpeas 2 cups (500 g) - (already drained)
  • Grana Padano PDO cheese 1.8 oz (50 g)
  • Tomato paste 1 tsp
  • Garlic powder 1 pinch
  • Black pepper to taste
  • White bread loaf 2.1 oz (60 g) - (without crust)
  • Eggs -1
  • Mustard 1 tsp
  • Fine salt to taste
  • Parsley to taste

FOR THE FILLING

  • Scamorza (provola) cheese 4.6 oz (130 g)

FOR THE BREADING

  • Eggs 3
  • Parsley to taste
  • Fine salt to taste
  • Fine salt to taste
  • Breadcrumbs to taste
  • Black pepper to taste

FOR FRYING

  • Peanut seed oil 4 ¼ cups (1 l) - for frying

Preparation

The preparation of meatballs offers a variety of options, including vegetarian ones such as our chickpea balls. Making them is quick and easy because all you need to do is blend pre-cooked chickpeas with the other ingredients, coat them in deliciously flavored breadcrumbs, and fry them! The end result is wonderfully crispy, concealing a creamy center: the chickpea balls are actually stuffed with provola cheese! They are perfect for appetizers, and once you have one, you’ll definitely want another! We are confident that they will become your preferred vegetarian alternative to traditional meatballs, alongside zucchini balls, eggplant balls, or a mix of vegetable balls.

To prepare chickpea balls as the first thing chop the parsley 

  1. and set it aside. In the mixer jar pour the previously rinsed and drained chickpeas 
  2. Add the grated Grana Padano
  3. Also add the bread cut into small cubes
  4. the chopped parsley
  5. and the tomato paste
  6. Add also the mustard 
  7. the dry garlic
  8. the pepper, the salt, and the egg

  9. Blend everything until you get a smooth and moldable mixture, a bit like a very thick hummus

  10. Cut the provola into very small pieces
  11. Now compose the balls: take about 1 oz of mixture with oiled or moistened hands
  12. and slightly flatten it inside the hand.Insert some pieces of provola inside
  13. and close to obtain a round ball, which encloses the cheese inside
  14. Now in a baking dish pour the breadcrumbs, add more chopped parsley and a pinch of pepper 
  15. Mix Deal with the breading. Dip each ball in the egg, beaten with a pinch of salt
  16. and then in the just prepared breadcrumbs
  17. As the balls are ready arrange them on a small tray
  18. At the time of frying, heat the oil to 320-340°F. As soon as it has reached the right temperature dip a few pieces at a time
  19. Cook until they are well browned and drain on paper straw
  20. Lightly salt and serve your chickpea balls with the sauce you love most.

Storage

You can store the balls in the fridge for 1 day before frying them. 

Once fried it is good to consume them immediately, but they can be stored for 1-2 days.

Tips

Instead of sandwich bread, you can use bread crumbs, always without crust.

Depending on the type of bread used or the size of the egg, the consistency may vary a bit. Always make sure to obtain a soft but moldable dough. 
If it is too moist, you can add a bit of breadcrumbs, if too dry add a little oil or water.

For a non-fried version, bake the balls in a static oven at 390°F for 20 min.

Source: Giallo Zafferano

Scroll to Top