Mediterranean Veggie Balls (Print Version)
# Ingredients:
→ Seasonings and Binders
01 -
A teaspoon of smoked paprika
02 -
3 to 4 tablespoons of fresh parsley
03 -
60 grams of chickpea flour
04 -
Salt and pepper, to taste
05 -
Extra virgin olive oil
→ Vegetables and Legumes
06 -
400 grams of canned chickpeas (drained)
07 -
Two small eggplants
08 -
One onion
09 -
Two garlic cloves
# Instructions:
01 -
Slice the eggplants in half, cut marks into the flesh, and brush them with olive oil. Bake at 210°C for 30 minutes, making sure they turn soft and tender.
02 -
Combine the eggplant flesh, chickpeas, onion, and garlic in a food processor. Blend everything together until you get a smooth but slightly textured mix.
03 -
Mix in the smoked paprika, chickpea flour, and the parsley. Sprinkle in some salt and pepper. Let the mixture chill in the fridge for about 30 minutes.
04 -
With wet hands, shape the mixture into apricot-sized balls. Brown them all around by frying in olive oil.
# Notes:
01 -
You can adjust the flour depending on how wet the mixture is.
02 -
Great as a filling vegetarian meal option!