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
- 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
Mix the flax seed with the water and let sit.
This makes the egg substitute and you will see it turn into a similar consistency after 10 minutes.
Preheat the oven to 450F.
Mix the oats in the food processor and set aside.
Add the drained and washed chickpeas + black beans into a food processor and blend.
Slowly add some water but only enough to get it into a paste.
Add the herbs and onion to the blender.
Now move the paste into a mixing bowl and add the flaxseed egg and start with 1/2 cup ground oats.
If the mix is very sticky add more ground oats and stir until you are able to form the balls.
Form either 10 large balls, or 15-20 smaller ones.
Move into the oven for 15 minutes.
Smaller balls probably need only 10 minutes.
No special items needed.