Home » Meatballs with chickpeas and chard with avocado cream

Meatballs with chickpeas and chard with avocado cream

by Ada Parisi
5 min read
Polpette di ceci e bietole con crema di avocado: ricetta vegana facile

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!

Polpette di ceci e bietole con crema di avocado: ricetta vegana facile


Portions: 6 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )



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


1 ripe avocado

1 lime

1 shallot

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.

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Sissi 19 October 2018 - 17:29

I have a whole field of beets, white, yellow and red. Thank you, then, for this wonderful recipe!

Ada Parisi 22 October 2018 - 10:56

I envy you a lot! The beets are beautiful, good and do well! Let me know then, a warm greeting!

Raffaella March 26, 2015 - 10:46

That good Ada. Whereas I love the falafel – and these a little’ the recall – I would say try them… and my list gets longer :-p
A hug!

Sicilians creative in the kitchen March 26, 2015 - 14:53

Hello Chris! I rather the falafel I've ever eaten! I hope you like! Big hugs and good weekend!

Mila March 26, 2015 - 08:30

Recently at my house I am using much more legumes (beans in parts that I can't eat). Nice one proposal

Sicilians creative in the kitchen March 26, 2015 - 14:53

Thank You Thousand. I am using more, are good cheap and nutritious tasty. Only that I suffer a little’ of colitis so it's a tough fight… :-)

Sara March 25, 2015 - 16:43

I love these little things delicious as an aperitif, tasty!! I know that soon I will try them :) a hug Ada!

Sicilians creative in the kitchen March 26, 2015 - 14:56

Sara dear thanks! If I could I would do, and eat it, just little things delicious. But in large quantities :-) I embrace you

Rosy March 25, 2015 - 15:29

I love your vegan recipes!

Sicilians creative in the kitchen March 25, 2015 - 15:36

Rosy thanks! I have long been a vegetarian, currently I eat very little meat. But the vegan recipes stimulate me very, because I think it should be tasty and delicious and nice to look at as the normal ones. So it's a good challenge. And I'm glad you like them! ADA


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