(5 votes)
Loading ...
With my three favorite vegetables I have made these delicious vegetable meatballs, that I wanted to try since I did the eggplant and parmesan. I've been testing until I think I got it right. You will tell me. I have called them garden meatballs, but in reality they are from the pot garden. Have I ever told you that I have a garden in pots? On the terrace at home and gives us very tasty organic vegetables all year round.
Eggplant, carrot, broccoli, and spices with a honey contrast (thank you Angels for that idea!). As a thickener, chickpea flour, which you can make at home (you have the recipe, by clicking the link). They are really very rich and are totally vegetarian.
Garden meatballs with a touch of honey
Vegetable meatballs, made with vegetables and chickpea flour, suitable for vegetarians. Ideal as an aperitif and delicious with its contrast of spices and honey
Equivalences with TM21
More information - Eggplant and Parmesan meatballs, Toasted chickpea flour, The potted garden
Hello, Martha. You can use it without roasting because it is a small amount. If you have it toasted, better because it is more digestive.
Chickpea flour is used in batters (mixed with wheat flour in equal parts, it is the Turkish for the fluffy batter of Andalusian fried fish). In India, they make pakoras, mixing chickpea flour with egg and coating the vegetables with it. And the famous English fish & chips also has that mixture with wheat flour.
For celiacs, it is a good substitute for wheat flour.
I indicate recipes: http://www.thermorecetas.com/2012/08/16/harina-tostada-de-garbanzos/
http://www.thermorecetas.com/2010/05/24/receta-facil-thermomix-nuggets-de-pescado/
http://www.thermorecetas.com/2012/08/20/torta-de-harina-tostada-de-garbanzos/
I love this recipe and I want to try it, but I have the problem that my wife does not like cumin, I can substitute it for another species. THANK YOU FOR YOUR GREAT RECIPES
Hello Vitinjm! It is difficult to substitute cumin. Do not include it, they are also rich without it. And, if you want, you can add a little cinnamon, a pinch, half a teaspoon of coffee. Thanks for your comment!
THANK YOU VERY MUCH FOR YOUR ANSWER. And instead of frying them, I'm going to try to put them in the oven, so they will be healthier. I'll tell you about it.
You're welcome, Vitinjm! You tell me how they left you in the oven. A hug!
Hello Ana Valdés, could the chickpea flour be substituted for soy flour? Thanks in advance
Hello Daniel. I've never made them with soy flour, but in theory you shouldn't have a problem with substitution. Just consider that it is already toasted. And observe the texture once the last step is finished in case you had to add another tablespoon and repeat that same step. They have to be thick, soft to form the balls, but a paste, not a cream. They solidify completely with 2 hours of cold. And tell me!
And very good, transipin. Try them. Thanks for your comment!
When I have fried them in the fryer, they fall apart !!! How can I avoid this?
Hi Ivana. Two things can happen:
1.- that the dough has not cooled enough (did you leave it in the fridge for at least two hours?)
2.- That they have been too long in the fryer. The temperature of the oil in the fryer is too high. Since the dough of these meatballs is already cooked, they would only need a little touch in the fryer, or even better to brown them in the pan.
I'm sure that next time they will be great. A hug!
thank you, I think I made them at a very high temperature, my mother told me the same thing. Great mothers !! next time in pan !!!
The mothers? Very great. The wisest. And in the kitchen, unsurpassed.
Thanks to you, Ivana.
You'll see next time how delicious they come out. For my part, I am going to take advantage of your experience and I am going to put in the recipe that they are browned in a pan so that it doesn't happen to anyone else.
A kiss! And another huge one for your mother and for all the mothers of the world!
Hello, could you tell me for how many people could the recipe be with those amounts of ingredients ??? Thank you, and now that we are, the carrot cream for how many too ??…;)
Hi Guaci. They make about 12 meatballs. If you need more, you can double the amounts while keeping the recipe the same. Tell me which carrot cream you mean, we have several.
Hello Ana
The recipe is great ... but the dough is still very sticky even after letting it cool down. I have added more chickpea flour, but not even like that,
Could it be because of the high speed 6 in the last step?
You'd know. how to correct it? thanks.
Hi Carlos. The truth is that I do not know. Speed does not matter. Did you add the water? If you have added more chickpea flour afterwards, it will have become even stickier. If you have to add something because it is not as solid as you want, make it more breadcrumbs. And if you still feel very sticky, wet your hands to shape it. But it doesn't have to be that way. The dough does not come out sticky. I don't know, Carlos. A hug
Good evening, tell you that I am a great follower of your recipes, thank you very much for being there.
The same thing happened to me as Carlos, after several hours in the fridge, you have come out with very little body and very sticky, I don't know where the fault will be, although the look is fabulous.
Thank you very much.
Hello Juan Luis, thank you very much for your message. We can only think that it could have been due to the chickpea flour used, what was it? Bought or have you made it? Sometimes, if the flour has been open for some time, it may have gotten wet. We do it with this: http://www.thermorecetas.com/harina-tostada-de-garbanzos/
Another option is to add breadcrumbs to the dough if this happens to you again.
We hope we have helped you !!