Polpette di Farro e Ceci al Forno (Baked Farro and Chickpea Balls with Parmesan)
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Ingredients
- 150 g farro
- 400 g chickpeas, drained and rinsed
- 60 g parmesan, grated
- 1 eggs
- 1 garlic cloves
- 2 tbsp flat-leaf parsley, chopped
- 400 g passata
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 431 kcal
- Protein
- 21.4 g
- Carbohydrate
- 45.5 g
- of which sugars
- 5.6 g
- Fat
- 16.1 g
- of which saturates
- 4.7 g
- Fibre
- 10.9 g
- Salt
- 1.02 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Cook the farro in boiling water for 25 minutes until tender, then drain well.
- 2
Mash the chickpeas roughly and mix with the cooked farro, parmesan, egg, garlic and parsley. Season and shape into 16 balls.
- 3
Arrange on an oiled baking tray, drizzle with the olive oil and bake for 20-25 minutes, turning once, until golden and firm.
- 4
Meanwhile, warm the passata in a small pan for 10 minutes.
- 5
Serve the baked balls with the warmed passata spooned over.
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