Chickpea pasta with arugula and veal meatballs

I made chickpea pasta with arugula and veal meatballs for dinner tonight and it was very good. I'm not a professional chef by any means, so measurements are approximate. Adjust to your own taste.


Meatballs:
ground veal
2 Tablespoons of chickpea flour
2 Tablespoons of brown rice flour
1 egg (to bind the meat together - have yet to find a substitute that is corn or potato-free)
finely chopped 1/2C onion and 1 clove of garlic
fresh oregano
fresh rosemary
1 tsp sea salt
1 tsp ground pepper
sage
1/4C rice milk

Pulse ingredients above in the food processor until well blended and sticky. Spoon small balls of mixture and roll in your hands to form a meatball. Sear in a hot, well-oiled pan until lightly browned. Finish off in the oven on a cookie sheet at 350º for approximately 15 minutes until cooked through.

While meatballs are baking, cook pasta with lots of water. Chickpea pasta gets really foamy so you need to watch the pot. It actually takes a bit longer to cook than I thought, so you'll have to do taste-tests throughout. Cook the chickpea rotini pasta to el dente, rinse, drain and cool.

The sauté:
Finely chopped red onion and 2 cloves of garlic.
Chop 1/2C of cilantro
2 handfuls of arugula, washed and loosely chopped.
Juice from 1-2 lemons
Olive Oil

Directions:
Squeeze the juice of 1-1/2 lemons into a fry pan. Add a generous amount of olive oil and add the onion, garlic and cilantro. Sauté for two minutes or until colour becomes vibrant and fragrant, yet tender-crisp.

Combine drained pasta with sauté, add more lemon juice, olive oil and arugula and toss over low heat until combined. Season with Herbamare, to taste. Plate with meatballs on the side.

Delish! Corn, Wheat and Dairy-free. (except for the egg... is that considered dairy or poultry?)