These are really fabulous on their own as a hot antipasto or served over a bed of cooked spinach for a filling but inexpensive light supper.
- 1 14-ounce can chickpeas, drained
- 1 small sweet red pepper, seeded and coarsely chopped
- 1 small zucchini, ends trimmed and coarsely chopped
- 1 small carrot, scraped and chopped
- 1 leek (white part) cut into rings
- 1 clove garlic, peeled
- 3 tablespoons extra virgin olive oil
- 3 large eggs
- 1 1/2 cups dry bread crumbs
- Fine sea salt to taste
- Canola Oil for Frying
Pulse the chickpeas in a food processor and transfer to a bowl. Set aside.
Add the pepper, zucchini, carrot, leek and garlic to the food processor and pulse until the mixture looks minced.
Heat the olive oil in a sauté pan and stir in the minced vegetables; cook until softened.
Cool about 5 minutes.
Transfer the vegetables o the bowl with the chickpeas.
Add one egg and mix well. With wet hands form 1 inch balls. Set aside.
Beat the remaining two eggs in a shallow bowl and place the bread crumbs in another shallow bowl.
Coat each ball in egg then in bread crumbs and place on a dish.
When all the balls are coated, heat 4 cups of oil in a heavy duty pot or a deep fryer to 375°F.
Fry the balls a few at a time until golden brown and use a slotted spoon to transfer them to absorbent paper to drain.