This is how I make them. I add some more vegetables then in the “original” recipe because Luca is not to keen on eating vegetables and he loves eating these. So this way he eats them anyway. For me cooking is a matter of feeling so it is hard to give the exact amounts for the ingredients.



1 can of chickpeas, drained and rinsed off
1 small onion
1 carrot
1 celery stalk
60 grams of fresh parsley
salt and pepper to taste
3 eggs
dried breadcrumbs

As I own one of these lovely food processor I add all the ingredients in there, apart from 2 eggs and the breadcrumbs. And turn it on. Normally after 5 minutes or so I have a smooth mixture.

If you do not own one of those you need the chop the onion, carrot, parsley and  celery in very small pieces. Then squash the chickpeas and mix it all together with one egg.

From the mixture that you have you should be able to make firm balls. So if it is to wet add a little of the breadcrumbs, if it is to dry add a little oil.

Once you made all the balls. Beat the 2 left over eggs in a plate and on another plate you do the breadcrumbs.

First you role the balls through the eggs and then through the breadcrumbs.

At this point i normally let them rest in the fridge for about half an hour and after that I deep fry them.

Written by Jyothi Muscetta

a healer, an intuitive, a wife, a mother, a lover, a cook, a baker, a reader, a garderner, a crafter, a creative thinker and a traveler.