Bolitas de garbanzos y brócoli: una cena vegana, sin gluten y sin complicarse

Laura, de Córdoba, prepared esta receta thinking about what to cook on a night when she wanted something useful, but not elaborate. The result is a batch of baked chickpea and broccoli balls that can work as a main dish, a side or even a snack. The appeal lies in its simplicity: canned chickpeas, broccoli, pantry spices and ingredients that do not require specialized equipment.

The method begins with broccoli. Florets are separated and cooked for three minutes after the water boils. They should remain somewhat firm because they will later be chopped finely and mixed with the rest of the preparation. If the broccoli becomes too soft, the final mass is likely to lose the structure it needs to hold together.

How to prepare the chickpea and broccoli mixture

• Cook and drain the chickpeas well, then flatten them in a bowl without turning them into a puree.
• Sauté finely chopped onion in olive oil for two or three minutes, then add one garlic clove and cook briefly.
• Add the cooked broccoli, fresh parsley to taste, two tablespoons of chickpea flour and two tablespoons of ground flaxseed.
• Season with salt, freshly ground black pepper, half a teaspoon of cumin and half a teaspoon of paprika.
• Mix until the ingredients form a compact mass that can be shaped by hand.

Ground flaxseed plays a practical role in this version: it helps give the mixture structure without using wheat flour. For assembly, lightly wetting the hands before handling the mixture can prevent the balls from sticking to the fingers. They are placed on a baking sheet lined with parchment and cooked at 200 degrees for 20 to 25 minutes, or until they begin to brown.

They are best served immediately. A yogurt sauce with tahini, tartar sauce or mayonnaise can accompany them, although the balls can also be added to a salad without dressing. Their flavor and texture are reminiscent of falafel, but the process is considerably easier, which makes them a practical option for different types of meals.

From the interior, the recipe is an example of how a simple combination of chickpeas, vegetables and spices can become a complete and adaptable meal. Its main advantage is not culinary complication, but flexibility: one preparation can move from the center of the plate to a side dish or a snack. The state did not explain how these ingredients fit within official nutritional guidelines, nor did the companies involved provide further guidance on the recipe.

“The point is to obtain a compact mixture, because that is what will allow the balls to keep their shape in the oven.”Malena Aguirre, Trabajo y educación digital