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Meatballs with chickpeas and Roman broccoli

ingredients

servings

3

Iodized salt

to taste

Wholewheat flour

2 spoons

Ricotta cheese

150 oz

Eggs

1 unit

Broccoli

180 oz

Chickpeas

250 oz

Sunflower oil, for frying

2 cups

second courses from Italy

Meatballs with chickpeas and Roman broccoli

Meatballs with chickpeas and Roman broccoli

vegetarian with gluten with eggs with lactose high in iron high in calcium source of C vitamins high in potassium

ready in

1 hour 30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Meatballs with chickpeas and Roman broccoli

a simple, fast and healthy recipe: allesterno crunchy and soft inside, a good compromise to eat the whole family is the vegetables that legumes.

Meatballs with chickpeas and Roman broccoli step 1

step 1

After leaving the chickpeas to soak for 20 hours, rinse and boil for about an hour, until they soften.

Meatballs with chickpeas and Roman broccoli step 2

step 2

Once the chickpeas are ready, blend and transfer a large bowl, add the previously boiled Roman broccoli, then add the egg and therefore also the ricotta and segolare of salt.

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Meatballs with chickpeas and Roman broccoli step 3

step 3

Mix the dough with your hands to mix all the ingredients, form into balls then we're going to go over the whole wheat flour.

Meatballs with chickpeas and Roman broccoli step 4

step 4

Heat abundant seed oil in a large pan, once the oil is hot, add the meatballs a few at a time in such a way as not to reduce too much the oil temperature.

Meatballs with chickpeas and Roman broccoli step 5

step 5

As soon as the meatballs will take on a golden color, remove from the pan and place them on paper towels. Serve while still hot (but also cold are delicious)

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