Italian Appetisers


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.

Serve warm.








Join my Page and Discover the Italy:


Subscribe and receive new recipes on your email!!

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Facebook Comments

Print Friendly, PDF & Email

You Might Also Like

No Comments

    Leave a Reply