Black Bean Meatless Balls

• Vegan
• Gluten free

• Produce

  • 4 cups Black beans, cooked
  • 2 Carrots, medium
  • 3 cloves Garlic
  • 1 Onion, medium
  • 1/2 cup Parsley, leaves

• Pasta & Grains

  • 1 cup Bob's red mill oats, Gluten Free Quick Cooking

• Baking & Spices

  • 1 tsp Fennel seeds
  • 1/2 tbsp Kosher salt
  • 1 tsp Paprika, Powder

• Nuts & Seeds

  • 1 cup Walnuts

Found on lightorangebean.com

Description

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 medium carrots
• 1 medium onion
• 1 tsp fennel seeds
• 3 cloves garlic
• 1 tsp paprika powder
• ½ tbs kosher salt
• ½ cup chopped parsley leaves

Directions

• In a food processor, chop black beans to small chunks but do not puree. Transfer the chopped black beans into a large mixing bowl. Add oats and mix briefly. Set aside.
• Finely chop walnuts, carrots, onion, fennel seeds, garlic in food processor. Stir the mixture into the black bean-oat batter. Mix in the rest of ingredients and combine well.
• Cover the mixing bowl with lid or plastic wrap and let it chill in refrigerator for at least on hour.
• Remove the mixing bowl from refrigerator. Preheat oven at 350 ºF. Line the baking dish with parchment paper or lightly spray the baking dish with oil (use canola oil instead of olive oil). Scoop a golf ball size of batter and shape it to form a ball. Finish all the batter. It will yield approximately 42 balls. Bake for 20 minutes until one side is golden brown. Use a spatula to carefully flip the balls over. Bake for another 20 minutes until both sides are golden brown.
• Remove the balls from the baking dish and carefully transfer them onto a wire cooling rack for 5 minutes. Use as meatballs in other recipes if desired.