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Black Bean "Meatballs"

Prep

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Ingredients

Instructions

  1. Heat a medium-sized skillet to medium-high heat or preheat your oven to 425 degrees F (options for frying or baking, your choice).
  2. In a food processor pulse oats & flax seeds (if whole, not ground) till slightly chunky powder. Set aside in a medium bowl.
  3. Pour black beans into your food processor. Pulse until smooth.
  4. In a large bowl. combine your rolled oats (blended and regular), black bean purée and seasonings until fully incorporated, let rest for 5 minutes to thicken.
  5. Portion out 1 in. scoop balls and roll in bread crumbs for an even coat (optional).
  6. Fry about 3-4 minutes on each side, rotating/flipping every couple of minutes until evenly dark golden brown all over. Or bake for 14-16 minutes, flipping halfway.
  7. Serve with warm marinara or over veggie pasta.

Notes

*Oat flour can be made by adding rolled oats to a food processor/blender and pulsing until fine, like a traditional flour texture. Prep ahead and freeze before cooking to have on hand. Store leftovers in an air-tight container for up to 4 days in the refrigerator. Best when made fresh and kept frozen until ready to eat. To reheat from frozen, preheat oven to 425 degrees F. Bake for 26-30 minutes, flipping halfway through.

Courses Entree, Lunch

Cuisine Gluten-free, Vegan, Italian

Recipe by The Plant Philosophy at https://theplantphilosophy.com/lets-eat-black-bean-meatballs-w-zucchini-pasta/