Mi Chic-pea Meatballs

Ingredients

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 Filippo Berio olive oil

3 large eggs

1 1/2 cups dry bread crumbs

Fine sea salt to taste

Canola Oil for Frying

Directions

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 for about 5 minutes.

Transfer the vegetables to 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.