Description
Black bean meatless balls are here. They are packed with complex flavors and taste fantastic with Italian spaghetti sauce, meatball sandwich, or even more.
Ingredients
- 4 cups Cooked Black Beans, Rinsed And Well Drained
- 1 cup Bob’s Red Mill Gluten Free Quick Cooking Oats
- 1 cup Walnuts
- 2 Carrots, Medium Size
- 1 Onion, Medium Size
- 1 teaspoon Fennel Seeds
- 3 cloves Garlic
- 1 teaspoon Paprika Powder
- ½ Tablespoons Kosher Salt
- ½ cups Chopped Parsley Leaves
Preparation
In a food processor, chop black beans into small chunks but do not puree. Transfer chopped black beans into a large mixing bowl. Add oats and mix briefly. Set aside.
Finely chop walnuts, carrots, onion, fennel seeds, and garlic in food processor. Stir mixture into black bean-oat batter. Mix in rest of ingredients and combine well. Cover mixing bowl with lid or plastic wrap and let it chill in refrigerator for at least 1 hour.
Remove mixing bowl from refrigerator. Preheat oven to 350 ºF. Line baking dish with parchment paper or lightly spray baking dish with oil (use canola oil instead of olive oil).
Scoop golfball-sized portions of batter and shape form a ball. Finish all batter. Recipe will yield approximately 42 balls. Bake for 20 minutes until one side is golden brown. Use a spatula to carefully flip balls over. Bake for another 20 minutes until both sides are golden brown.
Remove from baking dish and carefully transfer onto a wire cooling rack for 5 minutes. Use as meatballs in other recipes if desired.
