“Mossets de Tardor” or Chickpea Balls

Mossets de tardor is the name I gave to this recipe, created for the anniversary of the restaurant Al Paladar in Valencia. The idea was for each of the cooking teachers who had taken part in several workshops in previous years to bring a tapa for that day and share the recipe. And honestly, it turned out delicious. It has a base of cooked chickpeas, so it's very high in protein, and it gets its touch from aromatic herbs typical of our mountains and autumn vegetables. But you can adapt it and create as many variations as you like. ❤️