Ingredients:
15.5 oz canned chickpeas ( drained and rinsed)
1 cup panko breadcrumbs
1/4 to 1/2 cup grated Parmesan cheese
1 small carrot ( should make about 1/4 cup, if you have more no problem )
1 small onion ( same as the carrot)
1/2 cup finely chopped zucchini
Directions:
Clean and finely chop the onion- I pulsed in food processor.
Wash and peel carrot and zucchini and add to food processor with the onion and pulse until finely chopped.
Add the drained chickpeas to the food processor with the vegetables and chop them coarsely.
Add the panko. I added I cup but you might want to add more or less.
The dough is should be moist. If the dough is to thick add a bit of any liquid you prefer. Milk or chicken broth . Add only a little- you don't want it to be super moist.
Form into balls and add to a large rimmed cookie sheet with parchment paper on the cookie sheet.
Cook at 350 for 20 minutes.
Thanks for the recipe! I did not have panko, so I used some whole wheat flour and some ground flax seed with ground almond. These were very tasty, especially with some homemade pasta sauce. I did cook them 15 minutes longer, and flattened them so they would not be so soft in the middle. One note: I'm pretty sure you meant to add the parchment paper to the cookie sheet BEFORE putting the balls on it.
ReplyDeleteThanks so much for the attention to my goof. Sorry about that. I fixed it.
DeleteThis is a really good recipe and I love chickpeas!
Linda