Vegan Black Bean and Fennel Meatballs

“The winning combination of black beans and fennel make these vegan meatballs a moreish delight!

Vegan Black Bean and Fennel Meatballs

Vegan black bean and fennel meatballs? Yes, black bean and fennel! This bean holds its own when complemented with the sweet perfumy and anise-like flavour of the fennel bulb. Together they work well to create that deep satiating flavour that one might look for in a meatball, or if you prefer, beanball. 

The addition of sautéed onions, garlic and lemon juice help to further elevate the flavour components of these meatballs. Add them to some tangy and fruity tomato sauce and you’ve got yourself a comforting home-cooked meal. However feel free to get creative. They would work just as well with pasta, rice or in a delicious wrap.


Ingredients

  • 2x 400g canned black beans, drained and rinsed
  • 1/4 fennel bulb, chopped roughly
  • 6 tbsp rice flour
  • 1 small white onion, chopped roughly
  • 3 garlic cloves, peeled
  • 1/4 lemon, juiced
  • 1 tbsp olive oil
  • 1 tsp sea salt flakes
  • 1/4 tsp black pepper powder
  • 1 tbsp sunflower oil

(* 1 Tsp = 5ml, 1 Tbsp = 15 ml, 1 Cup = 250 ml)


How to make Vegan Black Bean and Fennel Meatballs

1. Into a food processor add black beans, chopped fennel bulb, rice flour, chopped onion, chopped garlic, lemon juice, olive oil, sea salt and black pepper powder.

2. Blend the ingredients until they have combined well and the black beans have completely disintegrated. Transfer the mixture into a bowl and cover with cling film. Let the mix stand for 20-30 minutes so the rice flour can absorb any excess liquid from the mix.


3. Next take spoonfuls of the mixture and form small beanballs, around 1 1/2-inch-diameter in size. Onto a greased parchment lined baking tray, lay the balls neatly with enough room between them and brush them with olive oil.


4. Place the beanballs in a preheated oven at 200°C/180°C fan/Gas Mark 6 and baked for 20 minutes turning them halfway through the cooking time.


Frying instead of Baking

Frying the beanballs will work just as well. Into a frying pan pour oil and heat over a medium flame. Pour just enough oil so that half of the bean balls will get submerged. When the oil has warmed, gently place the beanballs in and fry them for 3-4 minutes on either side.


Similar dishes that you could try

Love this recipe? Why not check out some of these other vegan recipes!

Sambar- Lentil & Vegetable Curry

Vegan Green Lentil and Spinach Curry

Comforting Winter and Vegetable Curry

Indian Cauliflower Tray Bake


Storing Suggestions

You can refrigerate your Vegan Black Bean and Fennel Meatballs in an airtight container and it will keep well for 2 to 3 days. When reheating you can either microwave or put it back in the oven. 

However I recommend warming the vegan meatballs in the oven. Preheat the oven at 180 ºC and cook for 10-12 minutes. This will help to maintain the vegan meatballs texture and crispness.

For a longer storing period, you can freeze the vegan meatballs in an airtight container for 4 to 6 months. Allow the meatballs to defrost completely before following the reheating method above.


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Vegan Black Bean and Fennel Meatballs

Vegan Black Bean and Fennel Meatballs

The WINNING combination of black beans and fennel make these vegan meatballs a moreish delight!
AuthorGeorge Alexander
PREP TIME10 minutes
COOK TIME20 minutes
TOTAL TIME30 minutes
Servings4 (servings)
CourseAppetizer Main Course Side Dish Snack
CuisineGluten-Free Healthy Mediterranean Vegan
KeywordBlack Bean Meatballs Black Bean Recipes Vegan Meatballs
Calories239 kcal

Ingredients

  • 2x 400 g canned black beans (drained and rinsed)
  • 1/4 fennel bulb (chopped roughly)
  • 6 tbsp rice flour
  • 1 small white onion (chopped roughly)
  • 3 garlic cloves (peeled)
  • 1/4 lemon (juiced)
  • 1 tbsp olive oil
  • 1 tsp sea salt flakes
  • 1/4 tsp black pepper powder
  • 1 tbsp sunflower oil

Instructions

  • Into a food processor add black beans, chopped fennel bulb, rice flour, chopped onion, chopped garlic, lemon juice, olive oil, sea salt and black pepper powder.
  • Blend the ingredients until they have combined well and the black beans have completely disintegrated. Transfer the mixture into a bowl and cover with cling film. Let the mix stand for 20-30 minutes so the rice flour can absorb any excess liquid from the mix.
  • Next take spoonfuls of the mixture and form small beanballs, around 1 1/2-inch-diameter in size. Onto a greased parchment lined baking tray, lay the balls neatly with enough room between them and brush them with olive oil.
  • Place the beanballs in a preheated oven at 200°C/180°C fan/Gas Mark 6 and baked for 20 minutes turning them halfway through the cooking time.

Nutrition

Calories: 239kcal (12%) Carbohydrates: 39g (13%) Protein: 12g (24%) Fat: 5g (8%) Saturated Fat: 1g (6%) Sodium: 590mg (26%) Potassium: 81mg (2%) Fiber: 9g (38%) Sugar: 3g (3%) Vitamin A: 3IU Vitamin C: 9mg (11%) Calcium: 6mg (1%) Iron: 1mg (6%)

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #pestleandspiceuk.

Be sure to subscribe to my newsletter for the latest recipes and follow along on Facebook, Instagram and Pinterest!

If you love these vegan meatballs, why don’t you check out our other vegan recipes? Like this indian cauliflower tray bake.

Recipe consulted during the making of this recipe: falafel recipe from epicurious and meatballs from pinchofyum.


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