Beanballs Recipe
Recipe: #29659
June 05, 2018
Categories: Beans, Chickpeas/Garbanzo, Appetizers, Gluten-Free, High Fiber, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan Vegetarian, Vegetarian Dinner, Vegan Dinner, more
"Vegan meatball"
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (334.5 g)
- Calories 347.4
- Total Fat - 3.7 g
- Saturated Fat - 0.6 g
- Cholesterol - 0 mg
- Sodium - 966.3 mg
- Total Carbohydrate - 64.2 g
- Dietary Fiber - 14.8 g
- Sugars - 10.4 g
- Protein - 18.9 g
- Calcium - 134.8 mg
- Iron - 7.1 mg
- Vitamin C - 19.7 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
Mix the flax seed with the water and let sit.
Step 2
This makes the egg substitute and you will see it turn into a similar consistency after 10 minutes.
Step 3
Preheat the oven to 450F.
Step 4
Mix the oats in the food processor and set aside.
Step 5
Add the drained and washed chickpeas + black beans into a food processor and blend.
Step 6
Slowly add some water but only enough to get it into a paste.
Step 7
Add the herbs and onion to the blender.
Step 8
Now move the paste into a mixing bowl and add the flaxseed egg and start with 1/2 cup ground oats.
Step 9
If the mix is very sticky add more ground oats and stir until you are able to form the balls.
Step 10
Form either 10 large balls, or 15-20 smaller ones.
Step 11
Move into the oven for 15 minutes.
Step 12
Smaller balls probably need only 10 minutes.
Tips
No special items needed.
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