Meatballs
- With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with a silicone mat or parchment paper.
- In a small food processor, coarsely chop the chickpeas and garlic. Set half of the chickpea mixture aside in a bowl.
- Add the egg to the chickpea mixture in the food processor and purée until smooth. Add the breadcrumbs, baking powder, spices and mustard. Season with salt and pepper. Mix well. Transfer the purée to the bowl of chopped chickpeas. Mix well.
- Using a 1-tbsp (15 ml) ice cream scoop, shape the chickpea mixture into balls. Finish rolling the balls with slightly oiled hands. Arrange the balls spaced out on the prepared baking sheet (you will have about 30 meatballs).
- 5 Bake for 15 minutes or until the meatballs are nicely browned.
Sauce
- Meanwhile, in a pot over medium heat, soften the carrots, celery and garlic in the butter. Add the broth. Season with salt and pepper. Bring to a boil. Cover and simmer for 5 minutes. Sprinkle in the flour while stirring constantly. Simmer for 15 minutes.
- Add the meatballs and potatoes to the pot of sauce. Continue to cook for 10 minutes. Add more broth or water to thin out the sauce as needed. Adjust the seasoning.
- Divide the meatballs, potatoes and sauce among four plates. Serve with a vegetable purée, if desired.
Chef’s tip
For a vegan version of this recipe, omit the egg. Instead, in a bowl, combine 1 tbsp (15 ml) cornstarch with 3 tbsp (45 ml) water until smooth. Add the cornstarch mixture to the food processor and continue with the remainder of step 3 as indicated.
Toasted flour is readily available in grocery stores, but you can also make your own. To do so, cook flour in a dry skillet over medium heat, stirring constantly until golden.