Small chickpea croquettes with coriander and pistachios pesto
Prep time
Cook time
Total time
: Appetizer
Cuisine: Vegetarian
  • For the meatballs:
  • 300 gr. of chickpeas already cooked
  • ½ teaspoon of curry powder
  • ½ teaspoon of fresh grated ginger
  • ½ teaspoon of ground cumin
  • 1 egg 100 gr of ricotta cheese
  • 4 tablespoons of grated Parmesan
  • 1 small garlic clove
  • 4 tablespoons of breadcrumbs
  • salt and pepper
  • olive oil for deep frying
  • For the pesto:
  • 60 gr. of pistachios
  • 30 gr. of grated Parmesan
  • 1 small garlic clove
  • a bunch fresh coriander
  • olive oil
  • salt and pepper
  1. Reduce the chickpeas into a cream, placing it in a bowl;
  2. Add the spices, the ricotta, the Parmesan, the egg, the finely chopped garlic clove (remove the germ), a pinch of salt, pepper and the bread crumbs;
  3. Mix all ingredients and then wet your hands and shape the mixture into small balls;
  4. Heat up the oil in a frying pan; cook the meatballs for about 2-3 minutes, until they are golden brown;
  5. Remove them and place them in a plate with some kitchen paper;
  6. In a blender, place the pistachios, the Parmesan, the garlic, the coriander, a pinch of salt and pepper; add the olive oil gradually until you obtain the consistency of a creamy pesto;
  7. Serve the chickpea croquettes warm or at room temperature along with the pistachio and coriander pesto.
Recipe by La petite casserole at