Ingredients1 can chickpeas drained
1 small sweet red pepper, cleaned and coarsely chopped
1 small zucchini, ends trimmed and coarsely chopped
1 small carrot, scraped and chopped
1 leek (white part) cut into rings
1 clove garlic, peeled
3 tablespoons olive oil
1/2 cup grated Parmigiano Reggiano cheese
3 large eggs
1 1/2 cups dry bread crumbs
Fine sea salt to taste
Canola Oil for Frying
1/4 cup Parmigiano Reggiano cheese for topping
DirectionsPulse the chickpeas in a food processor and transfer to a bowl. Set aside
Add the pepper, zucchini, carrot, leek and garlic to the food processor and pulse until the mixture looks minced.
Heat the olive oil in a sauté pan and stir in the minced vegetables; cook until softened. Cool about 5 minutes. Transfer the vegetables to the bowl with the chickpeas. Add the 1/2 cup grated cheese one egg and mix well. (If mixture seems dry, add an additional egg or some water or broth.)
With wet hands form 1 inch balls. Set aside.
Beat the remaining two eggs in a shallow bowl and place the bread crumbs in another shallow bowl.
Coat each ball in egg then in bread crumbs and place on a dish. When all the balls are coated, heat 4 cups of oil in a heavy duty pot or a deep fryer to 375°F.
Fry the balls a few at a time until golden brown and use a slotted spoon to transfer them to absorbent paper to drain. Serve warm.