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159 recipes
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
ready in
45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
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.
preparation
step 1
Blend the chickpeas with an immersion mixer with a spoonful of oil. Grate the raw courgette with a large hole grater.
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.
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.
step 4
Serve warm or at room temperature, perhaps accompanied by a yogurt sauce.
