There are a lot more vegetarian recipes for meatballs than it might seem at first glance. Catch one of my favorite options with chickpeas, carrots and corn. But it's better to fry or bake these meatballs, because they can fall apart when stewing.
Ingredients
Step-by-step cooking recipe
Soak the chickpeas overnight and boil until soft according to the instructions. Grind it with a blender to the consistency of mashed potatoes. If the puree is too thick, dilute it with a small amount of broth.
Boil the rice until tender and add to the chickpeas. Send all the spices there, and mix.
Add corn, peas and grated carrots to the mass, and mix again.
Form meatballs, roll in flour and fry on all sides for a couple of minutes.
Put them on parchment and bring them to readiness in the oven for another 15-20 minutes at 180 degrees.
