Ready in 40 minutes | Makes approximately 12 bites.
One bite leads to another! Learn how to make delicious vegan chickpea and spiced meatballs, coated in crispy panko batter. Easter Monday is the perfect time to show off this irresistible recipe and wow your friends and family.
Ingredients
- qb Panko Arnaboldi
- 240 g cooked chickpeas
- 2 slices of bread + a little vegetable milk (unsweetened)
- 1 tablespoon of Arnaboldi soy sauce
- 1 tablespoon of extra virgin olive oil
- 2 tablespoons lemon juice
- 2 tablespoons nutritional yeast (alternatively, 2 tablespoons breadcrumbs toasted in a pan for a few minutes)
- 1 teaspoon cumin (finely chopped, or cumin powder)
- 1 teaspoon sage (finely chopped, or dried)
- 1 teaspoon mint (finely chopped, or dried)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
The meatballs can be breaded directly in the Arnaboldi Panko or, to make it stick better, they can first be passed in a batter composed of the following:
- 40 g rice flour (or classic "0","00" flour)
- 70g vegetable milk (it doesn't matter which one, as long as it's unsweetened)
Preparation
First, we soak the bread in the vegetable milk.
Meanwhile, place the chickpeas, extra virgin olive oil, Arnaboldi soy sauce , nutritional yeast, lemon juice, mint, sage, cumin, salt, and pepper in a blender. Blend well until smooth and well-blended; if some of the chickpeas don't break completely, that's fine.
Now we also add the well-squeezed bread, broken into pieces and blend it again to incorporate it into the mixture.
If we have time, let the dough rest for half an hour in the fridge.
Take a spoonful of dough and form a ball, quickly dip it in the batter (made of flour and plant-based milk) and then in the panko , flattening it slightly. Continue in this manner until all the dough is used up.
These morsels can be baked in the oven by placing them on a baking tray lined with baking paper, sprinkling with a drizzle of extra virgin olive oil and baking in a static oven at 180°C for 20/25 minutes (turning them gently halfway through cooking).
Alternatively, you can fry them in a non-stick pan with plenty of oil: frying will obviously result in a more golden brown coating.
Panko- breaded chickpea bites are perfect as an appetizer or as a main course, accompanied by homemade mayonnaise.
Recipe by
Food in the Suitcase
We are Valentina and Luca, two incurables food-loving travelers.
When we think back on our travels, one of the fondest and most powerful memories is the foods we tried and the emotions they conveyed through new tastes and aromas.
To always feel like we're on a journey, we enjoy cooking and recreating the dishes that have remained in our hearts. We also love revisit in a vegetal key Traditional Italian dishes. Our recipes exclude animal products (and their derivatives), but include a world of surprising grains, legumes, seeds, fruits, and vegetables.
