Meatballs Of Chickpeas And Vegetables

Preparation:

Preparation: Reduce all the peeled vegetables into tiny cubes (otherwise, if you are not good enough and patient with the knife, you can grate them with the small-hole disc). Fry the garlic clove cut in half in a pan where you have heated the oil. When the garlic begins to brown, remove it and put the vegetables. Let them cook over moderate heat for about 10 minutes, stirring occasionally to ensure uniform cooking, then switch off. Mash the chickpeas in a vegetable mill and collect the puree in a bowl. Separately, beat the eggs. Add about 2 tablespoons of beaten egg to the bowl with the chickpeas. Salt lightly and add the vegetables. Mix and add a few spoonfuls of breadcrumbs. In the end, you will have a fairly thick dough. Dip the meatballs first in the beaten egg then in the breadcrumbs and fry them in plenty of hot oil. Drain them, put them on absorbent paper and serve them warm.