Zucchini and chickpeas balls - Vegan

Because many people have asked, here is the recipe for my zucchini and chickpeas balls.

Absolutely vegan and delicious!

Great as appetisers (at parties) or used as a main dish plate.

Degree of difficulty: Medium/High - depends on your experience

Preparation time: 15 min

Cooking time: 20 - 30 min

Total: 35 – 45 min

Servings: around 30 - 35 balls

INGREDIENTS

1 big zucchini or 2 smaller

1 can of chickpeas (already cooked)

1 spoon of cumin seeds or powder

100 mg of flour – or more

1 tablespoon salt (to taste)

Optional

2 tablespoons of sesame seed (or other seeds)

1 tablespoon of garlic powder or 2 crushed garlic cloves

½ tablespoon of chilli powder

½ tablespoon of coriander powder

fresh parsley

You'll also need 200 – 300 ml of oil for frying (your choice: sunflower, olive, rice, almonds, cocos, etc.)

Or even better, you could bake them, and you won't need the oil.

PREPARATION

Check the chickpeas, most of the time are not cooked enough. If still hard, you need to cook them until they are tender – in the microwave or saucepan – from 5 to 10 min. When tender, using a potato masher, coarsely mash and put them in a big bowl.

In the meantime, wash the zucchini, cut it into big pieces and use only the hard part with all the skin – if they are bio. Mine were), if are not bio, you should peel the skin off. Grate the zucchini on the large holes of a box grater or in a food processor. I would suggest squeezing as much moisture out of the zucchini as possible – use your both hands. :p. Dump the squeezed zucchini into the bowl, on top of the chickpeas.

Add the salt, cumin, flour, plus whatever you feel like it, mixed all together and prepare the balls. If you cannot make the balls, because too watery, add more flour. You could also add some porridge mix.

In the meanwhile, heat the olive oil over medium-high heat in a large, heavy nonstick frying pan. Fry until golden brown on both sides (turn them over).

If you prefer a healthier variant, you could bake them for 30 min until golden brown. I must admit, I prefer the fried variant. They have a more intense flavour. 

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