NOT – Chickpea Meatballs


  • 1 can chickpeas
  • 1 Small sweet red peppr (seeded and coursely chopped)
  • 1 Small zucchini (coarsely chopped)
  • 1 Small carrot (coarsely choped)
  • 1 leek or white onion (cut into rings or chopped)
  • 1 garlic clove
  • 3 tablespoons grape-seed or olive oil
  • 3 Large eggs
  • 3/4 cups panko break crumbs
  • 3/4 cups bread crumbs
  • 2-3 cups grape-seed oil (for frying)
  • salt and pepper


Step 1 In a food processor, pulse the chickpeas and transfer to a bowl. Set aside.
Step 2 Add the pepper, zucchini, carrot, leek and garlic to the food processor and pulse until the mixture looks minced.
Step 3 Heat the olive oil in a sauté pan and stir in the minced vegetables; cook until softened. Cool about 5 minutes.
Step 4 Transfer the vegetables o the bowl with the chickpeas.
Step 5 Add one egg and mix well. With wet hands form 1 inch balls. Set aside.
Step 6 Beat the remaining two eggs in a shallow bowl and place the bread crumbs in another shallow bowl.
Step 7 Quickly coat each ball in egg then in Panko bread crumb mixture and place on a dish.
Step 8 When all the balls are coated, heat 4 cups of oil in a heavy duty pot or a deep fryer to 375°F.
Step 9 Fry the balls a few at a time until golden brown and use a slotted spoon to transfer them to absorbent paper to drain.
Step 10 Fry for approximately 10-15 SECONDS on the first side and then turn the meatball over to fry the second side fully until golden brown. (If you do not flip the meatball over early enough, it will be hard to flip the meatball over causing uneven cooking and browning). Fry the meatballs for about 2 minutes, or until both sides are golden brown.
Step 11 Remove from pan and drain meatballs on paper towels.
Step 12 Storing and Re-heating: Store cooked meatballs in an airtight container in the refrigerator. When ready to eat, place meatballs on a cookie sheet and heat in a 350 degree oven for 15-20 minutes until heated through.

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