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300 g dried chickpeas
1 egg
fresh parsley
3-4 of sage leaves
half an onion, about 80 g
Extra virgin olive oil

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Chickpea balls

Fried chickpea balls. A puree of chickpeas, simple and tasty, a soft heart enhanced by the crispness of the frying ... these are the virtues of chickpea balls.

recipe given by our chef at .

ricetta immagine
These ingredients are able to feed: 8-10persons Chickpea balls


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!

Chickpea balls

the nutritional

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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