1 cup Oat Flour*, can sub. for rice or garbanzo flour
1 cup Rolled Oats, left whole
1 1/2 tbsp Flax Meal
2 tsp Garlic Powder or 2-3 cloves of garlic
2 tsp Onion Powder or 1/8 cup diced onion
1 1/2 tsp Italian Herb Seasoning
1 tsp Paprika
Salt & Pepper, to taste
Water, as needed to blend
Bread Crumbs, to coat in
Heat a medium-sized skillet to medium-high heat or preheat your oven to 425 degrees F (options for frying or baking, your choice).
In a food processor pulse oats & flax seeds (if whole, not ground) till slightly chunky powder. Set aside in a medium bowl.
Pour black beans into your food processor. Pulse until smooth.
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.
Portion out 1 in. scoop balls and roll in bread crumbs for an even coat (optional).
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.
Serve with warm marinara or over veggie pasta.
*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.
CuisineGluten-free, Vegan, Italian
Recipe by The Plant Philosophy at https://theplantphilosophy.com/lets-eat-black-bean-meatballs-w-zucchini-pasta/