Chickpea meatballs

• One 14-ounce can chickpeas, rinsed and drained
• 1 small red bell pepper, cored, seeded, and cut into chunks
• 1 small zucchini, ends trimmed and cut into chunks
• 1 small carrot, scraped and cut into chunks1
• leek, white part only, cut into rings
• 1 garlic clove, peeled
• 3 tablespoons extra-virgin olive oil
• 3 large eggs
• 1½ cups dry bread crumbs
• Canola oil for frying
• Fine sea salt

Preparation:

Pulse the chickpeas in a food processor and transfer to a bowl. Set aside. Add the bell pepper, zucchini, carrot, leek, and garlic to the food processor and pulse until the vegetables are minced. Heat the olive oil in a sauté pan and stir in the minced vegetables; cook until softened. Cool about 5 minutes. Transfer the vegetables to the bowl with the chickpeas. Add 1 egg and mix well. With wet hands form the mixture into 1-inch balls. Set aside. Beat the remaining 2 eggs in a shallow bowl and place the bread crumbs in another shallow bowl. Coat each ball in the beaten egg, then roll in the bread crumbs and place on a dish. When all the balls are coated, heat 4 cups of oil in a heavy bottomed, deep pot or in a deep fryer to 375°F. Fry the balls, a few at a time, until golden brown. Using a slotted spoon, transfer them to paper towels to drain. Sprinkle with salt and serve warm.