Chickpea meatballs from Mount Athos
When humble raw materials like chickpeas combined with the fresh herbs of nature, we have dishes like this that are a taste surprise. A monastic recipe that is preferred on Mount Athos on the days of fasting when there is catalysis of olive oil. See bellow step by step how the best and fluffiest chick-pea balls are made.
We soak the chickpeas in a bowl overnight.
The next day, we rinse them, drain them and melt them little by little in the blender.
We transfer the chickpeas to a large bowl and add the onions and chopped herbs.
We knead the mixture well and leave it covered in the refrigerator for 2 hours.
We put olive oil in a deep pan and heat it well.
We form small balls with our hands, roll them in flour and put them in the pan.
We fry them until they turn golden brown.
We transfer them to absorbent kitchen paper, to absorb the excess oil.
If we want, accompany with a lemony tahini sauce.
Our chickpeas should not be boiled, but raw, because otherwise the balls will absorb too much oil. We fry a few balls at a time so that the temperature in our pan does not drop.
