This recipe consists of delicious bean meatballs served with a tangy tomato sauce and crispy chips. It's a flavorful and satisfying dish that can be enjoyed as a main course or appetizer.
- 400 grams of cooked black beans
- 80 grams of almond flour
- 2 onions
- 4 cloves of garlic
- 1 tablespoon of ground flax seeds
- 2 tablespoons of psyllium
- 2 tablespoons of soy sauce
- 3 tablespoons of parsley
- 1 tablespoon of cumin
- 1 teaspoon of smoked paprika
- 4 tablespoons of extra virgin olive oil
- black pepper
- salt
- for the sauce
- 700 grams of tomato puree
- a pinch of stevia
- 1 teaspoon of dried herbs
- black pepper
- salt
- for the chips
- 2 celeriac
- 2 teaspoons of rosemary
- 2 tablespoons of thyme
- 3 tablespoons of extra virgin olive oil
- 1 teaspoon of salt
Preheat the oven to 200 C. Peel the celeriac and slice it into thin chips. Place them on a baking tray, drizzle with olive oil and sprinkle with the herbs. Roast in the oven until golden.
In a bowl, mix the ground flax seeds with 3 tablespoons of water and let it rest.
Peel and finely chop the onions and garlic. Season with salt and saut in a pan with olive oil for 10 minutes. Reserve half of this mixture for the sauce and add cumin, smoked paprika, and dried herbs to the remaining half.
Mash the black beans with a fork and mix them with the onion mixture, almond flour, flax mixture, psyllium, soy sauce, 2 tablespoons of parsley, black pepper, and salt. Shape the mixture into about 20 meatballs and place them on a baking tray. Drizzle with olive oil and bake until slightly golden.
Mix the ingredients for the sauce with the reserved onion mixture and cook for about 20 minutes. Once the meatballs are ready, add them to the sauce and cook for an additional 5 minutes. Serve with the sauce, chips, and fresh parsley.