Step 1

Place the chopped spinach in the food processor and pulse several times until very finely minced. Work in two batches. Transfer the minced spinach to a large mixing bowl and add the cooked brown rice and parmesan.

Step 2

Warm the oil in a skillet over medium heat. Add the onion, garlic, and salt. Cook, stirring occasionally, until softened and lightly browned, about 8 minutes. Add freshly ground black pepper to taste and chili flakes. Add the cooked onion and garlic to the mixing bowl.

Step 3

Add the chopped herbs, lemon juice, and ground flax to the bowl. Stir well to combine everything. Taste and season with additional salt or pepper if desired. They should hold together when you firmly press a handful into a ball. If, for some reason, they are not sticking together, add two more tablespoons of ground flax.

Step 4

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

Step 5

Form the mixture into balls and place on the baking sheet. The size is up to you. I went with a size slightly larger than a golf ball.

Step 6

Bake for 30 minutes, or until crispy on the outside and fragrant.

Step 7

Serve with warm marinara sauce, cashew cream sauce, and additional cashew parmesan.