• 250 g chickpeas
  • 60 g scamorza cheese
  • 30 g wholegrain mustard
  • 50 g shallot
  • salt, pepper, rosemary, breadcrumbs and extra-virgin olive oil to taste
20 minutes
3 people
Chickpea balls

Blend the chickpeas with the shallot, mustard and rosemary to obtain a smooth cream. Adjust the seasoning. Create balls of 30 g and place cubes of scamorza inside.


Then coat them with the breadcrumbs and cook in the oven at 180°C for 15 minutes. Remember to turn them over halfway through cooking! Serve while the balls are still warm and the cheese still melted, perhaps alongside a spicy sauce. How are they?

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