Baked chickpea meatballs

Ingredients

• Pre-cooked chickpeas (rinsed and drained)240 g
• Carrot80 g
• 24-month aged Parmigiano Reggiano cheese30 g
• Wheat breadcrumbs40 g
• Eggs (1 medium)55 g
• Extra virgin olive oil10 g

Allergens

Gluten, Milk, Eggs

Method

1. Peel the carrot and grate it very finely to ensure even cooking and a safe texture for the child.
2. Rinse the chickpeas thoroughly under running water to remove preservation salt and canning liquid.
3. Place the chickpeas and grated carrot in a food processor and pulse until a grainy but homogeneous puree is formed.
4. Transfer the mixture to a large bowl, add the grated Parmigiano Reggiano and the lightly beaten egg.
5. Gradually incorporate the breadcrumbs, kneading by hand until the mixture is moldable and not excessively sticky.
6. Preheat the oven to 180°C (350°F) in static mode.
7. Take small portions of the dough and shape them into slightly flattened meatballs (about 20-25 g each), ideal for the child's palmar grasp.
8. Place the meatballs on a baking sheet lined with parchment paper and brush the surface with extra virgin olive oil.
9. Bake for 18-20 minutes, making sure to turn them halfway through until lightly golden.
10. Let cool completely before serving to allow the internal structure to stabilize and become soft.