Here is a classic of Italian cuisine revisited in a vegan version. To get the meatball mixture, the peas must be soaked for 36 hours, until they sprout, changing the water at least 3 times. Finally, they must be thoroughly rinsed before being used.
250 gr of split dried peas
1 small onion
1 teaspoon of turmeric
1 teaspoon cumin powder
1 bay leaf
the tip of a teaspoon of hot pepper
1 lemon (juice)
250 gr of home-made passata. Here
1 medium leek
1 spoonful of chopped parsley
1 tablespoon of Tahini
1 cup of breadcrumbs
1 lt of sunflower oil for frying
Aromatic herbs to taste: bay leaf, fresh basil, chives.
Blend the sprouted peas together with 1 small onion, cumin, turmeric, lemon juice, 1/2 teaspoon salt, chili pepper, Tahini and parsley.
Transfer the mixture to a bowl and, with the help of a spoon, form small balls which you will then squeeze slightly by squeezing them between the two palms.
Pass the meatballs in the breadcrumbs so that they do not stick together.
Heat the oil in a high-sided pan.
Wash, peel and chop the leek, except for some of the greener ends that you will cut into julienne strips.
while you wait for the frying oil to be ready, fry the leek in a wok together with the rosemary and bay leaf. After a couple of minutes add the tomato puree, mix, salt, pepper and cover with a lid. Cook for about 20 '.
When the oil is ready, start frying the meatballs. Once completed, salt them on the surface and transfer them to the sauce. Mix well and leave to flavor for another 10 '.
In the same oil, still hot fry the leek julienne.
Serve hot accompanied by rice (I used Rosa Marchetti rice
), or millet or couscous.
These meatballs are very good if also served as an aperitif (without sauce) and are a fun variation on the classic falafel