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.

Type

Family Faves

Difficulty

Warrior
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Ingredients

 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

Instructions

  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!

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