Polpette di ceci - Valle del Crati

Who said meatballs are only meat-based? This vegan recipe will help you convince even children that pulses are good! A tasty starter or a light main course, make a note of this recipe because it is really tasty, simple and can be made in no time. 

Ingredients for 12 balls

· 1 tin of precooked chickpeas

· salt and pepper to taste

· herbs to taste

· 1 tablespoon grated Parmesan cheese (to taste)

· 3 tablespoons breadcrumbs

· For the breadcrumbs: breadcrumbs and sesame seeds

· For the base: Creamed turnip greens 


Discard the cooking liquid from the chickpeas and whisk them; transfer the mixture to a bowl and add salt, pepper, herbs (I use marjoram and rosemary) parmesan and breadcrumbs.

Knead until you have a workable mixture: form into balls and dip them in the breadcrumb and sesame seed mixture. Place in a baking tray lined with baking paper and brushed with oil. Lay the balls on top and finish with a drizzle of oil.

Bake at 200° for 20 min. until golden brown, turning halfway through. In the meantime, take the serving dish and create the base for the balls with a generous teaspoon of Turnip greens cream. Lay the warmed balls on top and sprinkle with more sesame seeds.

TIPS: Do not salt the ball mixture too much.

For a golden brown effect, set the oven to ventilated for the last 2 minutes of cooking.