Note to Self:

Sunday, November 3, 2013

Polpette di ceci (senza carne)


So I've mentioned before on this blog that while I am not a vegetarian I do not eat a great deal of meat, and there are plenty of days when I simply do not want any. Today was one of those days. These chickpea balls are definitely not a replacement for meatballs because they taste and feel nothing like a meatball that is made with meat. But, on the other hand, these are really delicious and very satisfying. They are also exceedingly easy to make. After searing they can be baked in an oven and served as an appetizer with any number of dipping sauces, or--as I did tonight--they can be poached in tomato sauce and served with pasta. Either way they are simple and delicious. The recipe is below.


Chickpea Meatless Balls
polpette di ceci (senza carne)

Makes about 2 dozen small balls

1 (15oz) can chickpeas, drained and rinsed
1 small onion, diced
3 cloves garlic, minced
1 teaspoon basil
½ teaspoon crushed hot pepper
½ teaspoon whole fennel seed
½ teaspoon kosher salt
¼ teaspoon turmeric
¼ cup grated Parmesan cheese
2 large eggs
1 cup breadcrumbs
olive oil for pan-frying

Combine all of the ingredients except the breadcrumbs and olive oil in the bowl of a food processor and process until nearly smooth. Transfer the mixture to a bowl and knead in the bread crumbs. Allow it to rest for a couple minutes, then knead it again for another minute. Shape the dough into small balls. Heat the a heavy skillet with a thin layer of oil and cook the chickpea balls until golden. Finish cooking the meatless balls on a tray in a preheated oven, or transfer them to a pot of tomato sauce and poach them for about 10 minutes.


Urban Simplicity.

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