Because many people have asked, here is the recipe for my zucchini and
Absolutely vegan and delicious!
appetizer (at parties) or used on a main dish plate.
Preparation time: 15 min
Cooking time: 20 - 30 min
Total: 35 – 45 min
Servings: around 30 - 35 meatballs
1 big zucchini or 2 smaller
1 can of chickpeas (already cooked)
1 spoon of cumin seeds or powder
100 mg of flour – or more
1 tablespoon salt (to taste)
2 tablespoons of sesame seed (or other seeds)
1 tablespoon of garlic powder or 2 crushed garlic cloves
½ tablespoon of chili powder
½ tablespoon of coriander powder
You'll also need 200 – 300 ml of oil for frying (your choice: sunflower, olive, rice, almonds,
Or even better, you could bake them and you won't need the oil.
In the meantime, wash the zucchini, cut it into big pieces and use only the hard part with all the skin – if they are bio. Mine were), if are not bio, you should peel the skin off. Grate the zucchini on the large holes of a box grater or in a food processor. I would suggest squeezing as much moisture out of the zucchini as possible – use your both hands. :p. Dump the squeezed zucchini into the bowl, on top of the chickpeas.
Add the salt, cumin, flour, plus whatever you feel like it, mixed all together and prepare the balls. If you cannot make the balls, because too watery, add more flour. You could also add some porridge mix.
In the meanwhile, heat the olive oil over medium-high heat in a large, heavy nonstick frying pan. Fry until golden brown on both sides (turn them over).
If you prefer a healthier variant, you could bake them for 30 min until golden brown. I must admit, I prefer the fried variant. They have a more intense
If you think that any of the above helped you in some way, as a Thank You, you may visit my LinkedIn account or like my Facebook page.