For some reason, chickpeas were not ever on my list of favorite things to eat. My mom would make them often in a sort of stew with potatoes and red sauce, and those were the nights I inevitably had cereal for dinner. Turns out these uniquely shaped little beans grew on me…especially with my discovery of hummus. Tasty and versatile, they are also very good for you, as they are rich sources of vitamins, minerals and fiber…not to mention protein.

In English, the word “polpetta” translates to “meatball”, but it can also refer to any round assembly of ingredients where no meat is included. One of my husband’s Italian colleagues was kind enough to forward this recipe to me from the website http://www.cucchiaio.it.

Drain and rinse one 15oz can of chickpeas and add to the bowl of a food processor with a good drizzle of olive oil and and a dash of salt. Process until a smooth paste forms. If too thick, add a drizzle of water. Pour the mixture into a medium bowl and add 1/4c Pecorino Romano cheese, 1 large egg and a dash or two of black pepper. Mix well to combine. Then take small amounts and gently form into balls. If the mixture is too moist, feel free to add a dusting of dried bread crumbs and incorporate well. For easier handling, I also lightly wet my hands with water before forming the balls. In a small bowl add 1c dried bread crumbs and gently coat each ball before frying in a small skillet in vegetable oil. Frying time is less than five minutes. They just need to be golden brown. Drain on paper towels. I made about 17. They were great with a dab of plain Greek yogurt, if you have any on hand.

I could have eaten all of them by myself. Needeless to say I shared. Next time I may not be so nice!

Buon appetito!