300 g dried chickpeas
3-4 of sage leaves
half an onion, about 80 g
Extra virgin olive oil
- This course is: Appetizer
- Difficult to prepare: EASY
- is a typical course made in: ITALIA
- You should drink:
- The time to prepare this course is: , and cooking time is:
Soak the dried chickpeas in cold water for at least 8 hours. Drain and boil them in water with a tablespoon of olive oil and sage leaves, when the water boils calc 40 minutes. Drain them well, remove the sage leaves and add the onion slices and previously fried in oil. Blend all the ingredients very well, until you have a puree. To this puree add the lightly beaten egg with the chopped parsley, season with salt and pepper.
Heat the oil in a frying pan and when very hot, take a spoonful of mashed chickpeas, into a ball (the dough is quite soft, so you have to be delicate) and fry when browned evenly remove it and lay it on paper towels to remove excess oil. Continue using all the puree. Serve them warm!!
I tell you this recipe
These chickpea balls are small finger foods excellent as an appetizer or to accompany an aperitif. Very typical in Italy lately. The chickpea balls are a great way to feed the children with a bit of beans!
Each dumpling chick peas makes about 55 Kcal. 26% of the energy is from protein, 13% from fat and 61% from carbohydrates.
words to remember
Chickpea patties, meatballs, meatballs with vegetables, chickpeas, fried meatballs, meatballs fried vegetables.inserisci parole chiave che permettano di identificare facilemente la ricetta
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