Chickpea rissoles with tomato sauce
Instructions
Rinse the chickpeas under running water and drain them well. Transfer them to a food processor along with the egg, onion, parsley, and Parmesan cheese. Process the ingredients until you have a smooth purée; transfer the purée to a bowl, season with salt and pepper, and gradually add the breadcrumbs.
Add breadcrumbs until the mixture is soft but firm; add more if necessary. Shape into about 12 to 16 rissoles. Pour a few tablespoons of oil into a nonstick skillet and brown the rissoles on both sides for about 5 minutes.
Prepare the sauce: peel the garlic and add it to a skillet with a few tablespoons of oil. After a few minutes, add the tomato puree and salt, and continue cooking for about 5 minutes, or until the sauce begins to thicken. Add the rissoles to the tomato sauce and continue cooking for about 5 minutes; finally, remove the garlic, season with salt, and add a few basil or parsley leaves. Serve the rissoles hot or warm.
