We chop the onion and carrot very small, in a pan with a little EVOO we sauté the vegetables and when they are well poached we transfer them to a bowl, add the cooked and drained lentils and a little salt.
With the help of a blender we blend a little to obtain a mixture but not completely crushed. We add the chickpea flour, the oat flakes and a teaspoon of ground coriander to this mixture, and we knead until we get a homogeneous paste.
We form balls until we use all the mixture and put them on an oven-safe tray lined with paper, we bake the meatballs for 20 minutes at 200º.
In a saucepan, sauté the remaining half onion and the chopped pepper. Once the vegetables are cooked, add the meatballs and El Paeller Vegan Broth and let it cook for 15 minutes over low heat so that the broth reduces and thickens.
