Chickpea Flour and Eggplant Meatballs

Name: Chickpea Flour and Eggplant Meatballs
Yield: 15 meatballs
Ingredients: 2 1/2 cups chickpea flour (about 300 grams); 1 boiled potato; 1 egg yolk; 1 small eggplant; 2 cloves garlic; Salt and black pepper, to taste; as needed Extra virgin olive oil,

LauTos @cook_19245916

Chickpea Flour and Eggplant Meatballs

LauTos @cook_19245916

Saved

Ingredients

15 meatballs

2 1/2 cupschickpea flour (about 300 grams)
1boiled potato
1egg yolk
1small eggplant
2 clovesgarlic
Salt and black pepper, to taste
as neededExtra virgin olive oil,

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Steps

1

Boil the potato. Meanwhile, cut the eggplant into cubes and soften it in a skillet with two cloves of garlic sautéed in extra virgin olive oil. Season with salt and pepper, then set aside.
2

Mash the boiled potato with a potato masher to make a puree.
3

In a small saucepan, add the chickpea flour, a pinch of salt, and enough water to make a creamy mixture. Cook for a few minutes. Remove from heat, then stir in the egg yolk. Add the eggplant and potato, and season with your favorite spices.
4

Cover and let the mixture rest in the refrigerator for about 30 minutes. Shape the mixture into meatballs and place them in a baking dish or pan with plenty of extra virgin olive oil. Bake at 350°F (180°C) until lightly golden, about 30 minutes.
5

I served the meatballs with sautéed fresh greens, Borettane onions simply cooked with oil, salt, and pepper, and homemade tahini sauce.