Drive away with green broad beans and ricotta
second courses from Italy
Chickpea and hazelnut meatballs
Chickpea and hazelnut meatballs
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
The chickpea and hazelnut meatballs are tasty and delicious vegetarian and vegan tortillas that will make children and adults happy, a tasty healthy and light second course much loved by both adults and children.
preparation
step 1
First coarsely chop the hazelnuts in a mixer. Just over half of them pull them out of the mixer and put them aside, while the other one keeps chopping them more finely.
step 2
Drain the chickpeas and rinse them under running water to remove excess salt. Put the chickpeas in the container of the mixer, add a little water to soften them, then a tablespoon of extra virgin olive oil, salt, pepper, paprika and yeast (if you like).
step 3
Blend everything well until you reduce the mixture into a fairly compact and workable puree with your hands, if necessary to obtain a more solid compound add a little chickpea flour or breadcrumbs, to soften it instead add another bit of water.
step 4
Add the finely chopped hazelnuts to the puree and, with your hands moistened or with the help of a spoon, start to make meatballs of the same size and place them in a baking tray lined with parchment paper
step 5
Sprinkle the meatballs with the coarsely chopped hazelnuts and press them to make them stick well. Sprinkle the meatballs with a little oil and bake at 180 degrees for about 20 minutes, until they are golden brown.
step 6
These meatballs will be well crisp on the outside and soft on the inside. For an even tastier yield, then heat a little oil in a pan and cook for about 5-8 minutes per side, until they are evenly browned.
step 7
Serve hot with an accompanying sauce, such as tzatzichi (click here for the recipe, and with a fresh green salad.Good appetite! FOR THIS AND OTHER RECIPES VISITED OUR FACEBOOK PAGE IOVEGGIE OR OUR BLOG: IOVEGGIE.IT