Ingredients (8 balls)

• 2 cans (240g) chickpeas, rinsed, drained
• 2 shallots, coarsely chopped
• 4 tbsp parsley, coarsely chopped
• 1 clove garlic, cut into 2
• 3 tbsp breadcrumbs
• 1 egg
• 2 tbsp olive oil
• 1 onion, chopped
• 1 can (385 g) peeled tomatoes
• 1 tbsp oregano
• Garnish : flat leaved parsley

Preparation

• Using a food robot, puree the chickpeas, shallots, garlic and flat parsley.
• In a bowl, mix the mashed chickpeas, breadcrumbs and egg. Salt and pepper.
• Divide into meatballs.
• Heat 1 tbsp olive oil in a skillet.
• Make brown the meatballs on all sides, 5 min. Set apart.
• Heat the remaining olive oil. Cook the onion, 2 min, until it becomes transparent.
• Add the balls then peeled tomatoes and juice, oregano and a glass of water. Salt and pepper.
• Cover and simmer over medium heat 15 min.
• Adjust seasoning if necessary.
• Divide the balls on plates and drizzle with sauce.
• Decorate with parsley.