Chick Peas in Balls with Broccoli

Servings: 4
  1. Boil the chickpeas, drained from the soaking water, in plenty of salted water. It will take about an hour and a half.
  2. Drain the chickpeas and pass them to the mill, thus removing the skins.
  3. Transfer the cream of vegetables in a bowl, add 2 tablespoons of olive oil, oatmeal, a pinch of salt and mix thoroughly.
  4. Divide the mixture into 3 parts. In one, add the herbs, in the second the broccoli and in the third the beet. Obtain dumplings of the size of a walnut. Those made with the aromatic herbs turn in the oat bran, those with the broccoli in sesame seeds and those with beet in the sunflower seeds.
  5. Arrange the dumplings on a baking sheet lined with parchment paper and bake at 190 ° C for 5 minutes. Serve with hot tomato sauce and with a sidedish of vegetables.