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
Method:
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.