Black Bean & Farro Meatballs (or Burgers!)

No more mushy black bean burgers!!! This mix is simply amazing. It's easy, BURSTING with flavor & is sturdy enough to keep any shape. The Farro is nutty and has a much better structure than the traditional rice or quinoa in many black bean burger recipes lending to a super substantial bite.

Roll into balls for meatless meatballs or form into patties for an awesome Black Bean Burger.

Meatballs on spaghetti squash & homemade veggie packed red sauce

Ingredients:

1 can black beans (drained & rinsed)

1/2 cup cooked faro (use vegetable stock instead of water)

1/4 cup garlic & herb bread crumbs

1 tablespoon ground flax seed

1 egg replacer ( I suggest BobMill Egg Replacer)

1 teaspoons dijon mustard

1 teaspoon cumin

1 tablespoon soy sauce or liquid aminos (soy free)

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1 tablespoon Italian seasoning

1 tablespoon dry parsley

1 tablespoon coconut oil for pan frying

Instructions:

Preheat oven to 400 degrees.

Add all ingredients to a blender or food processor, pulse until combined but still leaves some texture! There should be identifiable pieces of black bean and farro. Blending completely will make the burgers super mushy! Transfer to a bowl and continue combining with hands.

Roll out balls ( for meatballs) or patties (for burgers) and place on a non-stick baking sheet. Bake in the oven for 15mins. Before serving, heat coconut oil in a pan. Pan fry to crisp up patties/meatballs. Top with a pinch of salt.