Albóndigas de Caraotas (Black beans balls)

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 Ingredients

  • 1 can of cooked black beans (250g drained)

  • ½ cup of cooked or puffed quinoa or amaranth

  • 2 flax “eggs” (2 tbsp ground flax or chia seeds in ½ cup water)

  • 1 cup gluten-free breadcrumbs and/or Harina PAN (I mixed both), divided into halves (half for the mix, half for covering the balls)

  • 1 or 2 garlic cloves

  • 3 tbsp tomato puré

  • 2 tbsp mushroom sauteeing sauce

  • 2 tbsp tamari sauce

  • 1 tbsp veggie broth powder

  • 1 tbsp nutritional yeast

  • Herbs, salt, and pepper to taste


Directions


Prepare the flax “eggs”, and set aside. Rinse and drain the black beans, and pour them into a bowl. Crush and mince the garlic and add it to the bowl. Add the quinoa or amaranth, the flax eggs, the tomato puré, tamari, and mushroom sauce, and mix well. Add ½ cup breadcrumbs and/or Harina PAN, veggie broth, nutritional yeast, herbs, and pepper. Mix until all ingredients are well integrated. Let sit for a moment so that the Harina PAN and/or bread absorbs all the excess liquid, if necessary add more breadcrumbs, and adjust salt and pepper. 


Form small balls with the dough, lightly cover them with breadcrumbs and bake in the air fryer for 12 min at 180°C. You can also fry them or use the oven instead, of course.


Enjoy with sauce or alone!


Tip: If you want to bake them later you can always prepare them in advance and keep them in the fridge for a while since you can always bake them from frozen.








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