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panzetta
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Rinse and drain the kidney beans. Then place in a bowl and roughly mash with a potato masher or spoon.
Heat the oil in a pan and sauté the onions for 2-3 minutes. Then add the garlic and sauté for another minute. Deglaze with tamari and reduce briefly. Then add to the beans in the bowl.
Finely grind the sunflower seeds in a blender, then add to the bowl along with the oats, tomato paste, mustard, herbs and paprika powder. Mix everything together and season with salt and pepper to taste. Then form about 12 balls from the bean mixture.
Heat the remaining oil in a large pan and cook the bean balls until crispy on all sides. (Alternatively, you can bake them like these lentil balls in the oven).
Serve with Greek tomato rice, cabbage salad and tzatziki sauce or with spaghetti and tomato sauce, if desired, or arrange in a lunch bowl or serve on a party platter as skewers.