Beanballs
Elevate your plant-based cooking game with these savory and satisfying Beanballs! Packed with protein-rich black beans and chickpeas, this vegan recipe combines hearty legumes, aromatic garlic, and warm spices like smoked paprika and oregano to create a flavorful dish with perfect texture. A clever flaxseed egg binds the mixture together, while breadcrumbs add just the right touch of crunch. These oven-baked Beanballs are not only healthy and oil-light but also versatile—pair them with marinara sauce over pasta, serve them as an appetizer, or tuck them into a sub for an irresistible sandwich. With just 20 minutes of prep time and simple pantry staples, this recipe delivers wholesome comfort food that's sure to please everyone at the table.
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Recipe Information
Ingredients
- 1 cup canned black beans (rinsed and drained)
- 1 cup canned chickpeas (rinsed and drained)
- 0.5 cup breadcrumbs
- 1 tablespoon ground flaxseed
- 2 tablespoons water
- 0.5 cup yellow onion (finely diced)
- 2 cloves minced garlic
- 1 tablespoon soy sauce
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground black pepper
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a small bowl, combine the ground flaxseed and water to create a flax egg. Stir well and set aside to thicken for 5 minutes.
In a food processor, add the black beans and chickpeas. Pulse a few times until they are broken down but not completely smooth. Transfer the mixture to a large mixing bowl.
Heat olive oil in a skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional minute. Remove from heat and set aside to cool slightly.
Add the cooked onion and garlic to the mixing bowl with the bean mixture. Stir in the breadcrumbs, prepared flax egg, soy sauce, oregano, smoked paprika, and black pepper. Mix thoroughly until the mixture comes together and holds its shape.
Using your hands, scoop out approximately 2 tablespoons of the mixture and roll it into a ball. Repeat until all the mixture is used, making approximately 16 beanballs.
Place the beanballs onto the prepared baking sheet, leaving some space between each ball.
Bake in the preheated oven for 20-25 minutes, flipping halfway through, until the beanballs are firm and slightly golden on the outside.
Remove from the oven and let cool for a few minutes before serving. Enjoy with pasta, marinara sauce, or as an appetizer!
Nutrition Facts
Calories |
978 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.8 g | 34% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1661 mg | 72% | |
| Total Carbohydrate | 149.9 g | 55% | |
| Dietary Fiber | 36.7 g | 131% | |
| Total Sugars | 18.4 g | ||
| Protein | 44.0 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 273 mg | 21% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 1432 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
