Black Bean Balls + Avocado-Cilantro Cream
These protein-packed vegan black bean balls are served with a mayo-like avocado-cilantro cream!
Servings: 20 black bean balls
Ingredients
- 1 (15-ounce) can can black beans, drained and rinsed
- 2 tablespoons chia seeds
- ½ cup plus 2 tablespoons water
- 1 to 1 ½ cups oat flour*
- 1 teaspoon chili powder
- 1 teaspoon coriander
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- dash cayenne pepper
- 1 clove garlic, finely minced
- ½ red onion, finely diced
- ¼ cup chopped cilantro
- ¼ cup fresh lime juice
- ½ cup rolled oats
- Cooking spray, as needed
- 2 ripe avocados, pitted and peeled
- ½ cup loosely packed cilantro
- ¼ cup lime juice
- ½ teaspoon sea salt
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Add the black beans, chia seeds, water, 1 ¼ cups oat flour, chili powder, coriander, paprika, salt, and cayenne to a food processor. Process until a thick paste forms. Transfer mixture to a large mixing bowl. Stir in additional ¼ cup oat flour if needed.
- Stir in the garlic, red onion, cilantro, oats, and lime juice.
- Spray your hands with cooking spray (so that the mixture doesn't become a sticky mess on your hands) and begin rolling the mixture into balls, 2 tablespoons at a time. Drop each ball on baking sheet and repeat. You may need to re-spray your hands with cooking spray throughout the rolling process. You should have 20 to 25 black bean balls when you're finished.
- Bake the black bean balls for 20-25 minutes or until just barely turning golden.
- While the black bean balls are cooking, make the avocado-cilantro cream by adding the avocados, cilantro, lime juice, and sea salt to a food processor. Process for 2-3 minutes or until completely smooth. The consistency will be similar to mayonnaise.
- Serve the black beans balls over a smear of the avocado cream or dollop it on top.
Notes
* The amount of oat flour you need will depend on whether you're using store-bought or homemade. Store-bought tends to be finer and will soak up more moisture, whereas homemade is a bit coarser and absorbs less moisture. If you're using store-bought, use less flour (1 cup to 1 ¼ cups), if you're using homemade, use more flour (1 ¼ cups to 1 ½ cups).