Polpette di ceci e broccoli

alice96

Preparation time

15 minuti

Difficulty

Fuori sede

Cooking time

25 minuti

Servings

2

Extra time

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Queste polpette dorate e croccanti, con un cuore tenero e saporito, uniscono la dolcezza delicata dei broccoli al sapore terroso dei ceci. La feta aggiunge una nota di sapidità che si sposa perfettamente con le spezie aromatiche del cumino e della paprika. La cottura in friggitrice ad aria le rende leggere ma incredibilmente croccanti, perfette da gustare come antipasto o piatto principale, magari accompagnate da una fresca salsa allo yogurt.

Ingredients

• Chickpeas (precooked)
  240 g
• Broccoli
  200 g
• Feta
  100 g
• Breadcrumbs
  2 tablespoons
• Sweet paprika
  1 teaspoon
• Eggs
  1 u (60 g)
• Cumin
  1 teaspoon
• Garlic
  1 clove
• Extra virgin olive oil
  to taste

Procedure

0. Bring a pot of lightly salted water to a boil and cook the broccoli for about 5-7 minutes, until tender. Drain well and let cool slightly before using.

1. In a blender or food processor, combine the drained chickpeas, cooked broccoli, garlic, cumin, paprika, and a pinch of salt and pepper. Blend until coarsely chopped.

2. Transfer the mixture to a bowl and add the crumbled feta and egg. Mix well. If the mixture is too soft, add the breadcrumbs a little at a time until you get a workable consistency.

3. Take small portions of the mixture and shape them into meatballs. They should be firm but not too hard.

4. Preheat the air fryer to 200°C. Arrange the meatballs in the basket in a single layer and drizzle lightly with olive oil. Cook for 12-15 minutes, turning halfway through, until golden and crispy.

5. Serve the meatballs hot with a yogurt sauce or your favorite dip.

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Creation date Sep 26, 2024

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