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richard.steele
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Preheat oven to 200ºC (400º F).
If not using an egg mix the flax seeds and water together and set aside.
Heat the oil in a pan over medium heat.
Add the onion and cook, stirring often, until just softened.
Add the garlic, cumin, red pepper flakes, oregano, and salt and continue cooking until fragrant.
Set aside and let just cool.
In a food processor pulse the walnuts and oats until very finely chopped, like a course meal.
Move the walnuts and oats into a mixing bowl.
In the food processor pulse the beans until finely chopped, but not pureed.
Scrape the beans into the bowl with the oats along with the cooked onion and spice mixture, egg (flax seed gel), cilantro, lime juice and soy sauce.
Mix until well combined.
Scoop; roll into balls, and place on a baking sheet.
Bake for 20-25 minutes, until meatballs are firmed and bottoms are lightly browned.
In the same pan that you used for the meatballs, sauté the onion, pepper, and garlic until translucent.
Glug in the wine and reduce by ⅔, then stir in the tomato purée.
Stir together over medium heat and then add in the basil.
Cook 5-10 minutes.
Combine the bean balls with the sauce and serve.