Vegan meatballs

Ingredients for 2 servings:

• 1 can black beans, rinsed and drained (250 g)
• 35 g sunflower seeds
• 45 g oat flakes
• 2 tbsp Tomato paste, approx. 60 g
• 2 garlic cloves
• ½ onion(s), chopped
• 2 tbsp flaxseed meal
• ½ tbsp onion powder
• 1 tsp garlic powder
• 1 tsp oregano, ground
• 1 tsp cumin powder
• ½ tsp paprika powder
• ¼ tsp chili flakes
• e.g. salt and pepper
• Oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

vegan and gluten-free

Combine all ingredients, except the oil, in a food processor or blender and blend briefly several times. While doing this, scrape the mixture down from the sides of the blender and blend again briefly. Repeat this process for about a minute, or until the mixture comes together. Gradually roll the mixture into balls with your hands. I used 1 tablespoon per ball (the recipe makes about 15 vegan meatballs). Preheat oven to 200 degrees Celsius (400 degrees Fahrenheit). Heat 2-3 tablespoons of oil in a pan and fry the balls for 6-8 minutes over medium heat. Shake the pan occasionally to ensure the balls are evenly cooked on all sides. Place the balls on a baking sheet lined with parchment paper and bake in the oven for about 20 minutes. Turn halfway through. These vegan meatballs are delicious served with mashed potatoes, rice, and pasta.