Chickpea meatballs with leek sauce

Name: Chickpea meatballs with leek sauce
Prep time: 48 min
Cook time: 32 min
Total time: 1 h 20 min
Yield: 4 servings
Ingredients: 400 g cooked chickpeas; 200 g de puerro; 200 g de zanahoria; 50 g de pimiento verde; 70 g de tomate de pera; 4 dientes de ajo; 100 g de pan rallado; 20 g de semillas de sésamo tostado; 130 ml de leche vegetal; 80 ml de vino blanco; 80 ml de caldo vegetal; 50 ml de aceite de oliva; Harina para rebozar; Perejil; Pimienta; Sal; Accesorio cuchilla; Accesorio removedor; Espátula

When preparing this delicious recipe we must take into account the time that the meatball dough has to rest, about 30 minutes in the fridge, before being able to prepare them. Healthy recipe for meatballs made with vegetable ingredients, based on chickpeas and assorted vegetables. To accompany our meatballs we can, for example, with chips or with cooked rice, a basmati or steamed variety will be perfect. In this type of recipe, where we must alternate between the different accessories, we must be careful not to burn ourselves or cut ourselves when handling them.

RatingDifficultyBeginner

Delicious recipe for meatballs made with vegetable ingredients, based on chickpeas and assorted vegetables. Let yourself be surprised.

Yields4 Servings

Prep Time48 minsCook Time32 minsTotal Time1 hr 20 mins

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400 g of cooked chickpeas

200 g leek

200 g carrot

50 g of green pepper

70 g of pear tomato

4 garlic cloves

100 g of breadcrumbs

20 g of toasted sesame seeds

130 ml of vegetable milk

80 ml of white wine

80 ml of vegetable stock

50 ml of olive oil

Flour for breading

Parsley

Pepper

Salt

Küken Accessories

Blade accessory

Solvent accessory

Spatula

Step 1. Mount the blade accessory on your food processor.

Step 2. Add 50g of green pepper and 200g of coarsely chopped leek and two peeled cloves of garlic.

Step 3. Chop 4 seconds on speed 4.

Step 4. Remove the lid and with the help of the spatula push the remains that may have been left on the wall of the glass to the bottom.

Step 5. Replace the blade accessory with the remover accessory.

Step 6. Add 50ml of olive oil.

Step 7. Cook for 5 minutes at 120ºC and speed 1.

Step 8. Add 70g of peeled and chopped tomato and 200g of peeled and sliced carrot.

Step 9. Cook for 5 minutes at 120ºC and speed 1.

Step 10. Add 80 ml of white wine.

Step 11. Cook for 5 minutes at 120ºC and speed 1.

Step 12. Add 80 ml of vegetable stock and season to taste with salt and pepper.

Step 13. Cook for 15 minutes at 100ºC and speed 2.

Step 14. Carefully replace the remover accessory with the blade accessory.

Step 15. Blend for 1 minute on speed 3.

Taste the sauce and correct the salt if necessary.

Step 17. Blend for 1 minute on speed 3.

Step 18. Reserve the sauce in a bowl.

Step 19. Wash the mixing bowl and blades, dry everything well and reassemble them in the food processor.

Step 20. Add two peeled garlic and the parsley, well cleaned and dried.

Step 21. Chop 5 seconds on speed 4.

Add 400g of well-drained cooked chickpeas, 100g of breadcrumbs, 20g of sesame seeds, 100ml of milk and salt and pepper to taste.

Step 23. Blend for 20 seconds on speed 6.

Transfer the dough to a bowl and put it in the fridge for half an hour to compact it a little.

Take the dough out of the fridge, shape our meatballs, roll them in flour and fry them in a frying pan until golden brown.

Present the dish by placing the meatballs on the plate along with the reserved sauce.

CategorySeconds

Ingredients

400 g of cooked chickpeas

200 g leek

200 g carrot

50 g of green pepper

70 g of pear tomato

4 garlic cloves

100 g of breadcrumbs

20 g of toasted sesame seeds

130 ml of vegetable milk

80 ml of white wine

80 ml of vegetable stock

50 ml of olive oil

Flour for breading

Parsley

Pepper

Salt

Küken Accessories

Blade accessory

Solvent accessory

Spatula

Directions

Step 1. Mount the blade accessory on your food processor.

Step 2. Add 50g of green pepper and 200g of coarsely chopped leek and two peeled cloves of garlic.

Step 3. Chop 4 seconds on speed 4.

Step 4. Remove the lid and with the help of the spatula push the remains that may have been left on the wall of the glass to the bottom.

Step 5. Replace the blade accessory with the remover accessory.

Step 6. Add 50ml of olive oil.

Step 7. Cook for 5 minutes at 120ºC and speed 1.

Step 8. Add 70g of peeled and chopped tomato and 200g of peeled and sliced carrot.

Step 9. Cook for 5 minutes at 120ºC and speed 1.

Step 10. Add 80 ml of white wine.

Step 11. Cook for 5 minutes at 120ºC and speed 1.

Step 12. Add 80 ml of vegetable stock and season to taste with salt and pepper.

Step 13. Cook for 15 minutes at 100ºC and speed 2.

Step 14. Carefully replace the remover accessory with the blade accessory.

Step 15. Blend for 1 minute on speed 3.

Taste the sauce and correct the salt if necessary.

Step 17. Blend for 1 minute on speed 3.

Step 18. Reserve the sauce in a bowl.

Step 19. Wash the mixing bowl and blades, dry everything well and reassemble them in the food processor.

Step 20. Add two peeled garlic and the parsley, well cleaned and dried.

Step 21. Chop 5 seconds on speed 4.

Add 400g of well-drained cooked chickpeas, 100g of breadcrumbs, 20g of sesame seeds, 100ml of milk and salt and pepper to taste.

Step 23. Blend for 20 seconds on speed 6.

Transfer the dough to a bowl and put it in the fridge for half an hour to compact it a little.

Take the dough out of the fridge, shape our meatballs, roll them in flour and fry them in a frying pan until golden brown.

Present the dish by placing the meatballs on the plate along with the reserved sauce.

Chickpea meatballs with leek sauce

Ingredients Directions

Chickpea meatballs with leek sauce

Chickpea meatballs with leek sauce

Ingredients

Directions

Notes

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