But here we are at the recipe.<\/p>\n\n\n\n
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 eggplant; a few leaves of fresh basil; salt and pepper to taste; extra virgin olive oil to taste.<\/p>\n\n\n\n
The first thing is to clean the vegetables. Take the carrot and the eggplant, wash them, peel the carrot, cut them both into cubes.<\/p>\n\n\n\n
At this point, take the chickpeas, get rid 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.<\/p>\n\n\n\n
Now it’s time to shape our meatballs. Dip the mixture we have just made in a bowl<\/em> and add the breadcrumbs, then season with salt and pepper and sprinkle with a few basil leaves chopped by hand, then knead the meatballs.<\/p>\n\n\n\n We will place each one on a baking sheet covered with parchment paper.<\/p>\n\n\n\n At this point, all that remains is to bake 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.<\/p>\n\n\n\n Have fun and enjoy!<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":" Chickpea and eggplant meatballs: a treat with only 50 calories! But here we are at the recipe. Ingredients: For about fifteen meatballs you will need: 250 grams of canned boiled […]<\/p>\n","protected":false},"author":2,"featured_media":95,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-94","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"yoast_head":"\n