Servings:
4
Prep time:
40
Cooking time:
3
INGREDIENTS
- - 350 g dried chickpeas raw
- - 300 g of dandelion
- - 100 g of breadcrumbs
- - 2 eggs
- - 40 g of grated Parmesan cheese
- - 2 cloves of garlic
- - 1 sprig of sage
- - 1 hot pepper
- - 20 g of parsley
- - Olive oil
- - Black pepper
INSTRUCTIONS
- Put the soaked chickpeas in a pot with sage, 1 clove of crushed garlic and enough cold water to cover them by 2 fingers. Bring to a boil over medium heat, add salt and cook making them just simmer for about 3 hours or until they are soft.
- Boil the dandelion in the meantime in salted water (7 'approximately), drain, squeeze and let it season in a pan on medium heat with 4 tablespoons of olive oil, the other clove of crushed garlic and the crumbled chilli (10' approximately). Eventually remove the garlic, pour the vegetables in a colander to remove the oil, let cool down and chop finely.
- Drain the chickpeas, remove sage and garlic, pass trough the potato masher (or mash with a fork) and put the puree in a bowl with dandelion, finely chopped parsley, cheese, beaten eggs, plenty of pepper and 2 tablespoons breadcrumbs. Mix with Your hands, adding some breadcrumbs if the mixture is too soft.
- Shape not too big balls, pass them in bread crumbs and place them on a greased baking dish, pouring a little oil on all the balls. Bake at 180 ° C for 20 ', turning them halfway through cooking.
