Chickpea and spinach meatballs: the recipe for a tasty and light dish

THE Chickpea and spinach meatballs I am a second dish Simple and tasty vegan, perfect for making any family lunch or dinner. Simply accompany them with baked potatoes or a mixed salad, accompanied by a few slices of toasted bread, for a light and balanced meal.

Small and tasty, you can also serve them as antipasti or finger food for an aperitif with friends. It’s a really simple and quick preparation: just mix the pre-cooked chickpeas with the spinach, sautéed in a pan with a drizzle of oil, until you obtain a creamy and homogeneous mixture; the breadcrumbs are incorporated and then many meatballs are formed, slightly larger than a walnut.

You can cook them in a pan with a drizzle of extra virgin olive oil or, alternatively, in the oven at 180°C for about 15 minutes, always drizzling them with a drizzle of oil. The result are gods crunchy bites outwardly and tender-hearted, ready to conquer young and old with their irresistible goodness. A recipe that does not include the use of eggs and dairy products, therefore also suitable for vegans or intolerants.

If you wish, if there are no particular needs, you can stuff the meatballs with a cube of mozzarella or scamorza, for a delicious spinning effect. You can incorporate grated Parmesan cheese into the batter, add a pinch of mild curry powder, cumin, half a chopped onion or flavor everything with your favorite aromatic herbs, such as mint, basil, tarragon or parsley. .

You can use gods this already precookedhaving the foresight to buy those preserved in glass jars, or dried, by soaking them in water for at least 24 hours with a small piece of kombu seaweed, which will make them more digestible.

Find out how to make chickpea and spinach meatballs by following the step-by-step procedure and tips. Also try the chickpea balls and spinach meatballs.

How to prepare chickpea and spinach meatballs

Pour a drizzle of extra virgin olive oil in a pan 1.

Add the spinach and cook for about 10 minutes 2.

Season with salt and pepper 3.

Rinse chickpeas thoroughly under cool running water, drain and collect in a kitchen blender 4.

Mix the spinach 5.

Mix until obtaining a creamy and homogeneous mixture 6.

Transfer the mixture to a bowl and add the breadcrumbs 7. Stir to homogenize.

Form meatballs slightly larger than a walnut and arrange them gradually on a serving plate 8.

Heat a little oil in a frying pan, arrange the meatballs and cook them until golden brown and crispy 9.

Drain and serve immediately ten.

storage

It is advisable to taste the chickpea and spinach meatballs very hot and immediately. Alternatively, you can store them in an airtight container in the refrigerator for 1-2 days at most.