Grated Chickpea and Courgette Meatballs

Name: Grated Chickpea and Courgette Meatballs
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 Portionen
Ingredients: 200 g Dried chickpeas; 400 g Chickpeas in a jar; 2 piece Courgettes; 50 g Flour; 50 g Breadcrumbs; 1 pinch Salt; 2 foglie Bay leaves; 500 ml Peanut oil; 50 g Breadcrumbs

Main course

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Cook Time

1 h 5 min

Servings

Difficulty

Easy

Prep Time

20 Min

Description

These chickpea and courgette meatballs are a delicious and vegetarian alternative to classic meat meatballs. I often prepare them in the summer, when courgettes are fresh and abundant. They are perfect as an appetizer, snack or even as a light second course. Preparation is quick and easy, especially if you use canned chickpeas that are already cooked. The delicate flavor of courgettes blends perfectly with the more rustic flavor of chickpeas, creating a truly pleasant balance of flavors. An extra idea? Serve them with a yogurt and fresh mint sauce!

Ingredients (9 ingredients)

200 g Dried chickpeas
400 g Chickpeas in a jar
2 piece Courgettes
50 g Flour
50 g Breadcrumbs
1 pinch Salt
2 foglie Bay leaves
500 ml Peanut oil
50 g Breadcrumbs

Preparation (6 steps)

Preparation of chickpeas

Thermomix® Setting

40 min/212°F/Speed 1 100

If using dried chickpeas, soak them in cold water for at least 12 hours. After this time, drain them and pour them into the bowl. Add the bay leaves and cover with water. Cook for 40 Min./100°C/Stufe 1. If using canned chickpeas, drain and rinse them.

2400

Reducing chickpeas to a purée

Thermomix® Setting

30 sec/Speed 8

Drain the cooked chickpeas and pour them into the bowl. Blend for 30 Sek./Stufe 8 until you get a smooth and homogeneous purée. Transfer the purée to a large bowl.

Grate the courgettes

Thermomix® Setting

5 sec/Speed 5

Wash and top the courgettes. Cut them into pieces and insert them into the bowl. Grate for 5 Sek./Stufe 5. Add the grated courgettes to the chickpea purée.

Form the meatballs

Add salt, flour and two tablespoons of breadcrumbs to the chickpea and courgette purée. Mix well with a fork until you get a homogeneous mixture. With damp hands, form walnut-sized meatballs and roll them in the breadcrumbs.

Cooking the meatballs

Pour the peanut oil into a pot and bring it to a suitable frying temperature (about 180°C). Fry the meatballs a few at a time, turning them occasionally, until they are golden brown. Drain them and place them on absorbent paper. Alternatively, cook the meatballs in a preheated oven at 180°C for 15-20 minutes, sprinkling the surface with oil.