Romanesco broccoli and chickpea balls are a delicious and light starter or main dish. They are really easy to prepare, ideal if you are looking for a trick to make even your little ones eat their vegetables.
If you then enrich them with a tasty Greek yoghurt sauce and a few slices of Prosciutto di San Daniele, no one will be able to resist them.
Prepare them yourself by following the recipe created by Claudia from God Save The Breakfast.
Recipe for Romanesco broccoli and chickpea balls, Prosciutto di San Daniele, and Greek yoghurt sauce
Romanesco broccoli and chickpea balls, Prosciutto di San Daniele, and Greek yoghurt sauce
Ingredients
For the balls:
- 200 g cooked Romanesco broccoli equivalent to one small one
- 150 g boiled/drained chickpeas
- 1 egg
- 4 tablespoons breadcrumbs
- 3 tablespoons grated Grana Padano cheese
- Salt pepper EXTRA VIRGIN olive oil
For the breadcrumb coating:
- 1 egg
- 80 g breadcrumbs
For the yoghurt sauce:
- 200 g Greek yoghurt
- Fresh or dried chives
- Salt pepper EXTRA VIRGIN olive oil
- Decorate with wild fennel
Instructions
- Boil broccoli in plenty of boiling water for about 15 minutes.
- Boil the chickpeas or drain them.
- Once cold, combine all the ingredients for the balls in a mixer and blend until you get a smooth mixture (about a minute).
- Then shape into balls (8-10 depending on the size).
- Whisk an egg in one dish and prepare the breadcrumbs in another dish. Then dip the balls first into the beaten egg and then into the breadcrumbs.
- Then prepare the sauce by mixing the yoghurt with a pinch of salt, pepper, chives to taste, and a drop of oil. Garnish with wild fennel or more chives.
- Preheat a pan with olive oil and once hot cook the balls for about 5 minutes on each side, until golden and crispy.
- Place on a dish and garnish with yoghurt sauce, a slice of San Daniele ham, and wild fennel or chives.