Vegetarian Meatballs

Instructions

1. 1

   In a small saucepan, soften the onion and garlic with pepper flakes in the oil. Add the quinoa and broth and bring to a boil. Cover and simmer gently for about 15 minutes or until the broth is completely absorbed.

2. 2

   In a food processor, purée the chickpeas until smooth with the quinoa mixture and bread. Stir in the remaining ingredients. Season with salt and pepper.

3. 3

   With lightly oiled hands, shape each meatball with about 15 ml (1 tablespoon) of the chickpea mixture. Place on a floured baking sheet and coat them with flour. Set aside.

4. 4

   In a large skillet, heat about 1 cm (1/2 inch) of oil and brown the meatballs, a third of the balls at a time, for 2 to 3 minutes. Keep warm on a baking sheet with a wire rack. Serve hot or warm as an hors d’oeuvre.