Italian Bean Balls and Spaghetti Squash Noodles

• Produce

  • 1/3 cup Basil, fresh leaves
  • 1 cup Carrot
  • 3 Garlic cloves, large
  • 1 (15-ounce can Kidney beans
  • 1 tsp Oregano, dried
  • 1/2 cup Parsley, fresh
  • 2 tbsp Sun-dried tomatoes, oil packed

• Breakfast Foods

  • 3/4 cup Rolled oats, gluten free

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1/4 tsp Red pepper flakes
  • 3/4 tsp Sea salt, fine-grain

• Oils & Vinegars

  • 1/2 tbsp Olive oil

• Nuts & Seeds

  • 3/4 cup Walnuts

• Other

  • 2 tablespoons ground flax + 3 tbsp water, mixed

Found on ohsheglows.com

Description

Ingredients

• 3/4 cup walnuts, finely chopped and toasted
• 3/4 cup gluten-free rolled oats, processed into a coarse flour
• 1 cup shredded carrot
• 1/2 cup fresh parsley, finely chopped
• 1/3 cup fresh basil leaves, finely chopped
• 2-3 tablespoons finely chopped oil-packed sun-dried tomatoes (about 2 large)
• 3 large garlic cloves, minced
• 1 (15-ounce) can kidney beans, drained and rinsed
• 2 tablespoons ground flax + 3 tbsp water, mixed
• 1/2 tablespoon olive oil
• 1 teaspoon dried oregano
• 3/4 teaspoon fine grain sea salt, or to taste
• Freshly ground black pepper, to taste
• 1/4 teaspoon red pepper flakes (optional)

Directions

• Preheat the oven to 350F and line a large baking sheet with parchment paper. Toast the walnuts for 7-9 minutes until fragrant and golden.
• Meanwhile, add the oats into the food processor and process until finely chopped. You want the texture to be like a coarse flour.
• Add the grated carrot, chopped parsley, basil, sun-dried tomatoes, garlic, walnuts, and oat flour into a large bowl. Stir to combine.
• Add the drained and rinsed beans into the food processor and process until finely chopped. You want the mixture to be a coarse paste with some beans still intact, but dont completely puree the mixture. Stir the processed beans into the bowl with the vegetables and oat flour.
• In a mug, whisk together the ground flax and water. Let it sit for only 15-20 seconds, any longer and it will get too thick. Stir into the vegetable bean mixture until fully combined.
• Stir the oil, oregano, salt, pepper, and red pepper flakes (if using) into the bowl, adjusting amounts to taste if necessary.
• Shape the mixture into 18-20 balls (the size of golf-balls), packing each ball tightly between your hands so it holds together well. Place each ball onto the prepared baking sheet an inch or two apart.
• Bake for 20 minutes, then gently flip the balls and and bake for another 15-20 minutes until golden on both sides.
• After baking, place balls on a cooling rack for 10 minutes to cool slightly.
• Serve with spaghetti squash or pasta and tomato sauce (either homemade or store-bought). I also sprinkled some of my vegan Parmesan on top.