Vegan Kefta Tagine with Moroccan Chickpea Meatballs

Ingredients

• ½ cup Dry Bulgur
• 1 ½ can (15 oz) Chickpeas
• 1 tbsp Flaxseed Meal
• ¼ cup Walnuts
• 2 tbsp Tahini
• 5 cloves Garlic
• 2 tsp Ras El Hanout
• 1 ½ cups Frozen Mirepoix
• 4 cups Vegetable Broth
• ¾ lb Red Potatoes
• 1 can (14.5 oz) Fire-roasted Diced Tomatoes
• ¼ cup Fresh Parsley
• 1 whole Lemon

Instructions

1. Cook bulgur in 1 cup boiling water over medium heat, covered, for 10 minutes until tender. Drain any excess liquid and transfer to a food processor.
2. Drain the chickpeas, reserving the liquid (aquafaba). Stir 3 tablespoons of the aquafaba with the flaxseed meal in a small bowl; let stand 5 minutes. Set aside about 1 cup of chickpeas for the stew.
3. Add the flaxseed mixture, the remaining chickpeas, walnuts, tahini, 3 cloves of the garlic, and 1 tsp of the ras el hanout to the food processor with the bulgur. Pulse until well combined and the mixture holds together. Season with salt and pepper to taste. With damp hands, roll into 1½-inch balls and place on a parchment-lined baking sheet. Bake at 400°F for 15 minutes until set.
4. While the meatballs bake, cook the mirepoix and remaining 2 cloves garlic in a large pot over medium heat for 5 minutes, adding a splash of water as needed to prevent sticking.
5. Add the remaining 1 tsp ras el hanout, vegetable broth, and potatoes. Bring to a boil, then reduce heat and simmer, covered, for 10 minutes until potatoes are just tender. Season with salt and pepper to taste.
6. Stir in the reserved chickpeas and undrained diced tomatoes. Cook over medium-low for 3 minutes to blend flavors. Gently add the baked kefta balls and parsley, and serve with lemon wedges.