Polpette Di Ceci

This is a traditional Italian vegetarian ‘meatball’ recipe, where polpette means “meatballs” and di ceci means “of chickpeas”. The chickpeas are boiled, mashed and then deep fried, a delicious Italian street food.⁠

These can be enjoyed as a starter or a side dish, or just eat them as a snack on their own or with sauce!⁠

Prep Time

15 min.

Cook Time

30 min.

Total Time

45 min.


Family Faves


Share on facebook
Share on whatsapp
Share on twitter
Share on email
Share on telegram
Share on print


 460g Cirio Ceci Chickpeas (strain & pat dry)
 60g Shallot (sliced)
 30g Mustard (whole grain)
 2 sprigs Fresh Thyme
 3 sprigs Rosemary
 2 Eggs
 130g Mozzarella Block Cheese
 ¼ tsp Fine Salt.
 ⅛ tsp Black Pepper
 15ml Whole Milk
 170g Bread Crumbs
 Peanut Oil for frying


  1. Put the chickpeas into a mixer together with the shallot, mustard, egg, ⅛ tsp salt, pepper, thyme & rosemary leaves.⁠
  2. Blend everything until you get a doughy consistency.⁠
  3. Take about 20 grams of dough and shape it into a round ball. Flatten it & take 1 cube of mozzarella cheese and roll up to form a small sphere. Repeat until the dough & cheese are finished.⁠
  4. Place them on a tray with parchment paper.⁠
  5. In a bowl, whisk 1 egg, milk & ⅛ tsp salt. Place the egg mixture and breadcrumbs in separate dishes. ⁠
  6. Dip each polpette into the egg mixture & then into breadcrumbs to coat them evenly. Place it on a tray lined with parchment paper.⁠
  7. Once all the polpettes are lined on the tray, repeat the dipping process & coat them again in the breadcrumbs.⁠
  8. In a pot, heat up oil until it reaches a temperature of 140°C.⁠
  9. Lower 3 polpettes at a time & cook for about 3-5 minutes until they turn golden brown.⁠
  10. Drain them on a paper towel and serve hot!

More delicious ideas for you

Rojak Buah Mahsuri
Strawberry Cheese Trifle
Tuna Fish Cakes
Pandan Chicken