If you do not know what to prepare for lunch or dinner, I would like to give you a "brilliant idea to recover the leftovers of the day before! You must know that yesterday for lunch I ate a salad with beetroot and last night I prepared a nice soup with the chickpeas. And I have both turnips and chickpeas left over. So I decided to mix these two ingredients and turn them into 100% vegetable meatballs!
Video of the Recipe
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Identity Card of the Recipe
- 155 KCal Calories per serving
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Ingrediants
For 6 meatballs
- Ready product: 250 g of chickpeas
- 30 g of spreadable soy or tofu cheese
- Organic product without fat: 50 g of breadcrumbs
- Untreated lemon juice
- 2 tablespoons of extra virgin olive oil
- 1 clove of garlic
- 1 teaspoon of sweet paprika
- 1 teaspoon of ginger
- 1 teaspoon of red pepper
- 2 tablespoons of soy sauce
- 80 g of beetroot
- 30 g of sesame seeds
Materials Needed
- Pan with lid
- Wooden spoon
- Mixer
- Bowl
- Chopping board
- Brush
- Baking tray
- Baking paper
Preparation
Note: how to prepare chickpeas?
Dried chickpeas require soaking in water for about 24 hours. After that, the chickpeas must be rinsed from the soaking water and cooked in plenty of unsalted water until soft (about 1 hour). It is recommended not to use salt when cooking chickpeas to avoid hardening the integument (coating of legumes).- Pour the boiled chickpeas into a pan, adding a tablespoon of oil and a clove of garlic. Leave to flavor for a couple of minutes, over a high heat.
- Combine the spices (ginger, paprika, chilli) and deglaze with a couple of tablespoons of soy sauce and the juice of half a lemon.
Why not use salt?
Here we have proposed the use of soy sauce as a substitute for salt!- Peel the beetroot and cut it into pieces.
- Pour the spiced chickpeas into the glass of the blender and add the pieces of beetroot. Operate the blender and obtain a cream.
- Add as much breadcrumbs as necessary until the desired consistency is obtained: the final dough must be easily moldable and must not crumble.
- Divide the dough into 6 parts: make a ball on each side. Make a hole in the center of the ball and stuff with a spoonful of soy cheese (alternatively, you can use soy ricotta or homemade velvety tofu).
- Brush each ball with a drop of oil and roll the meatball over the sesame seeds.
- Arrange the meatballs in a pan lined with greaseproof paper and bake in the oven at 180 ° C for about 15-20 minutes, until small cracks form on the surface.
The right idea
To get even more flavorful meatballs, you can replace cooking in the oven with light frying.- Serve the meatballs piping hot.
Alice's comment - PersonalCooker
Seen how easy it is to create unique creations in the kitchen? Have fun creating unusual combinations: you don't have chickpeas? Replace them with broad beans or beans! You don't like turnips? Use spinach! You are celiac and you can't use bread ? Replace it with potatoes! I leave you room for new ideas!Nutritional values and Health Comment on the recipe
The Chickpea and Red Turnip Meatballs are a vegan dish without cholesterol and low in saturated fats. The energy intake is medium and covered mainly by lipids and carbohydrates, while proteins (albeit with biological value offset by legumes and cereals) are less important. Fibers are abundant.
The Chickpea and Red Turnip Meatballs are also suitable for the diet of overweight subjects and those with metabolic diseases. The average portion is about 150-200g (230-310kcal).
