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Chickpea and courgette meatballs

ingredients

servings

6

Precooked chickpeas

400 grams

Courgette

1 unit

Cumin seeds

1 teaspoon

Fresh rosemary

to taste

Fresh thyme

to taste

Oregano

to taste

single courses from Italy

Chickpea and courgette meatballs

Chickpea and courgette meatballs

vegan

ready in

45 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Chickpea and courgette meatballs

Vegan recipe, tasty and nutritious. Very soft chickpea balls with zucchini, I cooked it in the oven and they are also very good cold. If, on the other hand, you want to prepare them more delicious fry and eat them hot.

Chickpea and courgette meatballs step 1

step 1

Blend the chickpeas with an immersion mixer with a spoonful of oil. Grate the raw courgette with a large hole grater.

Chickpea and courgette meatballs step 2

step 2

Transfer everything to a bowl and add a mixture of rosemary, thyme and oregano, cumin seeds and a pinch of salt. Mix the mixture initially with a fork and then with your hands to compact well.

Chickpea and courgette meatballs step 3

step 3

With wet hands form the meatballs, pass them in the breadcrumbs and lay them on a baking sheet lined with parchment paper. Pass a drizzle of oil on all the meatballs and cook in a hot oven at 180 degrees for 30 minutes, being careful to turn them halfway through cooking.

Chickpea and courgette meatballs step 4

step 4

Serve warm or at room temperature, perhaps accompanied by a yogurt sauce.

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