Chickpea Meatballs

Method

1. In a food processor, combine the drained precooked chickpeas, egg, bread, grated Grana Padano, parsley, garlic, mustard, salt, and pepper. Blend until smooth and homogeneous.
2. Wet your hands with water. Take a small amount of the mixture, insert a small cube of scamorza (or provola) in the center, and close the mixture around it, forming a meatball.
3. Coat each meatball first in beaten egg (seasoned with a pinch of salt), then in breadcrumbs. For an extra crispy crust, repeat the breading (double breading).
4. Heat plenty of vegetable oil to 160°C (or 360°F). Fry the meatballs a few at a time for 3-4 minutes, until golden brown.
5. Drain and serve, for example in small individual baskets with toothpicks.