Chickpea and aubergine meatballs: a delight with only 50 calories!

But here we are with the recipe.

The ingredients:

For about fifteen meatballs you will need: 250 grams of canned boiled chickpeas; 50 grams of breadcrumbs; a clove of garlic; a carrot and an aubergine; a few leaves of fresh basil; salt and pepper to taste; extra virgin olive oil as needed.

The preparation

The first thing is to clean the vegetables. Take the carrot and the aubergine, wash them, peel the carrot and cut them both into cubes.

At this point, take the chickpeas, free them of their preserving liquid and pour them into the glass of the food processor. then add the aubergine and carrot and blend everything until you have a velvety cream without lumps.

Now it’s time to shape our meatballs. We pass the mixture we have just made into a  bowl  and add the breadcrumbs, then season with salt and pepper and sprinkle with a few hand-chopped basil leaves, after which we knead the meatballs.

We will place each one on a baking tray covered with baking paper.

At this point all that remains is to cook in a preheated oven at 200 degrees: for ten minutes, more or less, or in any case until the meatballs take on a nice and inviting golden brown.

Have fun and enjoy your meal!