Easy baked black bean 'meatballs' made with brown rice and spices for a good stick to your ribs vegan meal. Sturdy, delicious, and definitely not dry!
Preheat the oven to 190°C (375°F) and line a baking sheet with parchment paper.
In the bowl of a food processor fitted with the blade attachment, blend the onion, garlic, and parsley on high speed until very finely chopped.
1 medium onion, 3 cloves garlic, A large handful of fresh parsley
Add the beans, rice, sunflower seeds, olive oil, lemon juice, chickpea flour, salt, pepper, cumin, cayenne pepper, and maple syrup to the processor. Pulse until a textured mixture forms, with the beans partly broken down but the rice and seeds in large pieces. (See above photo.)
Let the meatball mixture rest for five minutes before scooping out 12 portions onto the prepared baking sheet. A large cookie scoop is ideal for this, but otherwise about 2 tablespoons worth for each meatball.
Smooth the balls with the back of a spoon if desired. Brush the outsides of each meatball with a little olive oil.
Extra olive oil
Bake for 20-25 minutes, or until quite golden and slightly firm to the touch. Cool for a few minutes on the tray before serving. Leftovers can be refrigerated in a sealed container for up to three days.
Notes
* If you find that with two tablespoons, the mixture is still a bit soft and gloopy, first wait a few minutes. If after 5 minutes it's still very wet, add another tablespoon of chickpea flour and mix it in well. (The consistency of the rice can play a role here, so use your intuition.)