Today a delicious aperitif and chic for a fun dinner with friends: chickpea and chard meatballs, with avocado cream. Surprise your friends, When they dip the croquettes in the sauce, saying that it is a dish not only vegetarian, But even vegan. I'm sure that will delight even those who, usual, He does not want to give up meat. They are peas and beets meatballs (I cooked in the oven but you can also FRY) with a ' dip ', or a sauce, made of avocado, lime juice and shallot. In practice, a simplified version of the delicious Guacamole SALSA, Mexican-born but now very popular in Italy.
A sauce, but very good. Indeed, I recommend you also serve some slices of toast on which spread the sauce once the meatballs are over. chickpeas, like all legumes, They should enter our menu at least twice a week and, if you like, have a look at all my RECIPES WITH CHICKPEAS.
The secret of this dish, It is to make the mixture stand for chickpea patties and beets in the refrigerator several hours or even overnight, so you can prepare in advance. So it will become drier and more compact and you can work it more easily. If you use canned chickpeas (Although I recommend using those buckets, put them to soak and boil them) It prepares everything in a flash. Simply blend it all together, both croquettes, both the avocado cream.
Serve these hot vegan meatballs with the cold sauce and match them to a Franciacorta Docg or a Bardolino Chiaretto, I'm sure the combination you will enjoy it. And have a look at all my RECIPES OF MEATBALLS and of course all my VEGAN RECIPES. And now I wish you good day!
FOR THE MEATBALLS OF CECI AND BEET:
250 grams of boiled chickpeas
half an onion
200 grams of spinach or Swiss chard, already cooked and well squeeze
salt and pepper: to taste
120 grams of crumbs in the water wet bread and wrung
the tip of a teaspoon curry
a pinch of paprika
a pinch of paprika
extra virgin olive oil: to taste
breadcrumbs: just enough for the Breading
FOR THE CREAM OF AVOCADO:
1 ripe avocado
salt and pepper
extra virgin olive oil as required
For the chickpeas and chard meatballs: Sauté the chopped shallots in a pan with a drizzle of extra virgin olive oil, then add the beets boil and let her flavor, seasoning with salt and pepper, for a few minutes. Put the chickpeas in a blender, bread in wet box in a little water and wrung out, a little oil, the spices and the mixture of beets and shallots and blend until the mixture is homogeneous. Season with salt and pepper and then the mixture in the refrigerator, covered with plastic wrap, for 3-4 hours. The consistency that you get should be soft but workable.
Form with slightly oiled hands some crushed meatballs, then dip in bread crumbs. FRY in abundant boiling oil or, as I did to get a lighter dish, arrange the meatballs on a baking sheet lined with parchment paper greased with oil, drizzle with a little oil and bake in a preheated oven at 200 degrees, dry place to 15-20 minutes, Turning meatballs halfway through cooking to evenly browned.
For the avocado cream, peel the avocado, remove the core and take him apart, then mix it with lime juice and a drizzle of extra virgin olive oil. Thanks to lime juice the avocado will not change color and you will not dare, remaining bright green. Finely chop the shallot and season the cream with shallot, salt and pepper to taste. Store covered with food film in the refrigerator until it is used.
Serve the chickpea patties and hot beets, with cold avocado cream. And Bon Appetit!
MATCHING: A Franciacorta Docg extra dry, produced by Winery Babak de Gaioncelli, It is our suggestion for this recipe, vegetable flavors and citrus notes. With this wine with hints of white fruits, and an acidity balanced by slight sweetish notes, the combination is all played on the edge of the taste balance.