Albóndigas de Garbanzos
Ingredients
- 400g Chickpeas (cooked),
- 2 Eggs
- 100ml Milk
- Clove of garlic
- Breadcrumbs
- Sesame seeds
- Olive oil and salt.
Optional: Leek Sauce
1 Small Onion
4 Leaks
2 Cloves of Garlic
1tbsp flour,
6tbsp Olive Oil and Salt
Method
Crush the chickpeas and mix them together with the eggs, milk, a garlic clove and a pinch of salt, to form a homogeneous paste.
Add the breadcrumbs and the sesame seeds, until we get a dough that has a consistency to make meatballs.
Take a handful and form into meatballs, pass through flour and Eggs, and fry until golden brown.
Optional: Leek sauce
- Sauté the onion and garlic clove in a saucepan with a little oil; when transparent, add the sliced leeks.
- Once the leeks are well cooked, add a tablespoon of flour and sauté; add two glasses of water and cook for a further 5 minutes.
- Pass the sauce through a moulis or sieve to transform into a fine sauce.