Chickpea balls



Chickpea balls

The meatballs can be prepared in many ways, including vegetarian, like our chickpea balls. They are prepared in no time, because it's enough to blend the pre-cooked chickpeas with the other ingredients, roll everything in a delicious flavored breading and off to fry! A super crunchy result, which hides a melting heart: the chickpea balls in fact are filled with provola! Perfect for aperitif, one leads to another! We are sure they will become your favorite vegetarian balls along with zucchini balls, eggplant balls or the vegetable balls mix.

Discover other recipes to make with chickpeas:

  • Chickpea burgers
  • Chickpea and shrimp croquettes
  • Felafel
  • Chickpea cutlets
  • Crispy baked chickpeas


Ingredients for 30 balls
Precooked chickpeas 2 cups (500 g) - (already drained)
White bread loaf 2.1 oz (60 g) - (without crust)
Grana Padano PDO cheese 1.8 oz (50 g)
Eggs 1
Tomato paste 1 tsp
Mustard 1 tsp
Garlic powder 1 pinch
Fine salt to taste
Black pepper to taste
Parsley to taste
for the filling
Scamorza (provola) cheese 4.6 oz (130 g)
for the breading
Eggs 3
Breadcrumbs to taste
Parsley to taste
Black pepper to taste
Fine salt to taste
for frying
Peanut seed oil 4 ¼ cups (1 l) - for frying

How to prepare Chickpea balls

To prepare chickpea balls as the first thing chop the parsley 1 and set it aside. In the mixer jar pour the previously rinsed and drained chickpeas 2. Add the grated Grana Padano 3.

Also add the bread cut into small cubes 4, the chopped parsley 5, and the tomato paste 6.

Add also the mustard 7, the dry garlic 8, the pepper, the salt, and the egg 9

Blend everything until you get a smooth and moldable mixture, a bit like a very thick hummus 10. Cut the provola into very small pieces 11. Now compose the balls: take about 1 oz of mixture with oiled or moistened hands 12 and slightly flatten it inside the hand.

Insert some pieces of provola inside 13 and close to obtain a round ball, which encloses the cheese inside 14. Now in a baking dish pour the breadcrumbs, add more chopped parsley and a pinch of pepper 15. Mix. 

Deal with the breading. Dip each ball in the egg, beaten with a pinch of salt 16 and then in the just prepared breadcrumbs 17. As the balls are ready arrange them on a small tray 18

At the time of frying, heat the oil to 320-340°F. As soon as it has reached the right temperature dip a few pieces at a time 19. Cook until they are well browned and drain on paper straw 20. Lightly salt and serve your chickpea balls with the sauce you love most 21

How to store

You can store the balls in the fridge for 1 day before frying them. 

Once fried it is good to consume them immediately, but they can be stored for 1-2 days.


Instead of sandwich bread, you can use bread crumbs, always without crust.

Depending on the type of bread used or the size of the egg, the consistency may vary a bit. Always make sure to obtain a soft but moldable dough. 
If it is too moist, you can add a bit of breadcrumbs, if too dry add a little oil or water.

For a non-fried version, bake the balls in a static oven at 390°F for 20 min.