Bean balls

Ingre­di­ents

• 1 medi­um oni­on, chopped
• 3 cloves of gar­lic, minced
• 1 tsp fresh or dried dill
• 1 pinch sea-salt
• some water for steaming
• approx. 400 g coo­ked black beans (rin­sed and freed from foam)
• 85 g oat flakes (+ a litt­le more if needed)
• 2 tbsp toma­to paste
• ½ tsp oni­on powder
• 1 tsp papri­ka powder
• 1 tsp dried oregano
• ¼ tsp smo­ked papri­ka powder
• ¼ tsp chi­li flakes or chi­li pow­der (optio­nal)
• ½ tsp ground cumin seeds
• 1 tbsp coco­nut ami­nos (optio­nal)

pre­pa­ra­ti­on

• Sau­té the oni­on, gar­lic, dill and salt with a litt­le water in a pan for about 5–7 minutes.
• Pre­heat oven to 200 °C top/bottom heat.
• In a food pro­ces­sor, add the black beans, oats, toma­to pas­te, oni­on pow­der, papri­ka, smo­ked papri­ka, chi­li pow­der, cumin, ore­ga­no, and coco­nut aminos.
• Add the sau­té­ed oni­on and gar­lic mixture.
• Pro­cess ever­y­thing into a moldable mass.
• If the dough is too wet, fold in a litt­le more oatmeal.
• Form small balls with your hands.
• Place on a bak­ing tray lined with bak­ing paper and bake for about 20 minu­tes until the balls are crispy.

Bon appe­tit