Chickpea Meatballs from Samos

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Chickpea Meatballs from Samos

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Ingredients

  • FOR FRYING

Directions

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Chickpea meatballs

Mountain taste by the sea

Samos is the island of Hera, Pythagoras of the theorems, Epicurus of well-being and the muscat wine. Samos has everything, dreamy nature, bay beaches but also huge pebble or sandy ones, has rich fauna and flora, beautiful people, dreamy flavors and a wonderful white wine with golden highlights and aroma unique; not accidental since it is the wine of the gods, award-winning and has conquered even the French.

The view from Ai Giannis, Ano Vathi at the Port

 

UWC Samos Cooperative produces wines that speak to the heart. It is worth visiting at the first opportunity the Wine Museum of UWC Samos located in Vathi, opposite the port, to taste their wines and learn the art of viticulture from the old times until the production of wine stored in wooden tanks up to 80 tons… In Kokkari which is located on the sea and is always turbulent you will taste authentic flavors in the tavern of Marina.

 

Chickpea Meatballs from Samos

From Marina Karatza, of the tavern “Marina” in Kokkari

Steps

1
Done

We put the chickpeas in water from the night before.

2
Done

The next day, we drain them and grind them in a blender to become a coarse pulp.

3
Done

We beat in the multi blender 2-3 tablespoons of the ground chickpeas together with the onions.

4
Done

We pour the mixture into the chickpea pulp and add the tomato paste. We season with salt and pepper and we add the chopped herbs, depending on our taste and the tomato cubes.

5
Done

We knead the mixture by adding as much flour as needed, but taking care not to make the dough hard.

6
Done

We shape the chickpea meatballs and we fry them in warm (not hot) olive oil until they get a nice color on all sides.

7
Done

On a plate lined with absorbent paper, we place the chickpea meatballs to remove the excess olive oil.

8
Done

We serve on a platter and garnish with a mint or basil tuft.

TDriver

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Krapfen with chocolate and nuts
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