Ingredients
- Avocado and Chickpea "Meatball":
- 2 c. chickpeas, canned (drained) or cooked
- 2 c. bread crumbs
- 2 ea. cloves of garlic
- 6 ea. Avocados From Mexico, halved
- 1 ea. small zucchini
- 1 ea. small carrot
- 1 ea. small egg
- 1/2 c. parmesan cheese, grated
- 1 T. vegetable oil (if fan frying)
- 1 t. Herbes de Provence or Italian herb mix
- 1 t. salt
- 1/4 t. red pepper flakes, crushed
- Green Goddess Dressing:
- 1 c. fresh parsley
- 2 ea. anchovies
- 1 ea. clove garlic
- 1/2 c. mayonnaise
- 1/2 c. Greek yogurt
- 2 T. chives
- 2 T. lemon juice
- Salt and pepper to taste
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Instructions
- Avocado and Chickpea "Meatball": Put the cheese, zucchini, carrot and garlic in a blender or food processor and blend until the ingredients are well mixed. / Add the chickpeas and breadcrumbs to the blender. Purée until the mixture is smooth. / Add the egg, herb mix, salt and crushed red pepper flakes to the blender and process for approximately 20 seconds. / Use a tablespoon, small ice cream scoop, or your hands to shape the chickpea mix into ping-pong-size balls. Once shaped, drop each into an oiled mini-muffin pan; then, bake at 350°F for 20 minutes. Alternately, if you prefer to cook on the stovetop, place the vegetable oil in a skillet and cook the chickpea "meatballs" over medium heat until they are uniformly crispy on the outside. The oven-cooked "meatballs" will have the consistency of a slightly crisp muffin, while the stove-cooked "meatballs" will have a nice crunchy outside. / Once cooked, place one "meatball" inside the well of the avocado half, where the seed rested.
- Green Goddess Dressing: Put all ingredients in the blender and pulse until creamy, smooth, and uniformly green. / Drizzle dressing evenly over avocado halves with “meatballs” and serve.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
