Vegan snack or lunch recipe for Red Kidney Bean and Walnut Balls

Ingredients
1/3 cup sun-dried tomatoes
1/2 tablespoon ground chia seeds
1/2 tablespoon ground flax seeds
1 cup cooked kidney beans (1/3 cup dried)
1 cup cooked brown rice (1/3 cup dried)
1 small onion or shallot, minced
1/2 cup bread crumbs
1/2 cup roughly chopped walnuts
1/4 cup all-purpose or spelt flour
1 tablespoon nutritional yeast
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon dried red chili flakes
1/4 to 1/2 teaspoon cayenne, to taste
2 teaspoons dried basil
1 teaspoon dried oregano
1/2 to 1 teaspoon sea salt, to taste
fresh cracked black pepper, to taste

How to
Soak the sun-dried tomatoes in hot water for 30 minutes. Drain and chop.

Meanwhile, mix the ground chia and flax seeds in 3 tablespoons of warm water and set aside to thicken — about 10 minutes.

Combine the sun-dried tomatoes, chia and flax seed mixture, and the remaining ingredients in a food processor. Pulse until the mixture comes together, but take care to make sure it is not over-mixed or mushy. Test the mixture to see if a ball can be shaped. If not, pulse a few more times, adding a sprinkle of water if necessary. Transfer the mixture to a medium bowl.

Line a baking sheet with parchment paper and preheat the oven to 350F/180C. Shape the mixture into 2-inch balls and place on the prepared baking sheet. Lightly oil your hands if you find the mixture begins to stick to the palms of your hands. Bake for 20 to 25 minutes until golden brown and firm, gently shaking the pan to rotate the balls a few times throughout the baking time.

Note: If you do want to fry the bean balls, add about 1/2 to 1 inch of oil to a medium heavy-bottomed saucepan over medium heat. When hot, fry the bean balls in batches, turning them often, until evenly browned. Remove from the pan with a slotted spoon and drain on paper towels.

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Lisa’s Vegetarian Kitchen (Lisa’s Vegetarian Kitchen) / CC BY 2.5