Step 1

Preheat the oven to 350°F and line a large baking sheet with parchment paper. Toast the walnuts for 7-9 minutes until fragrant and golden.

Step 2

Meanwhile, add the oats into the food processor and process until finely chopped. You want the texture to be like a coarse flour.

Step 3

Add the grated carrot, chopped parsley, basil, sun-dried tomatoes, garlic, walnuts, and oat flour into a large bowl. Stir to combine.

Step 4

Add the drained and rinsed beans into the food processor and process until finely chopped. You want the mixture to be a coarse paste with some beans still intact, but don't completely puree the mixture. Stir the processed beans into the bowl with the vegetables and oat flour.

Step 5

In a mug, whisk together the ground flax and water. Let it sit for only 15-20 seconds, any longer and it will get too thick. Stir into the vegetable bean mixture until fully combined.

Step 6

Stir the oil, oregano, salt, pepper, and red pepper flakes (if using) into the bowl, adjusting amounts to taste if necessary.

Step 7

Shape the mixture into 18-20 balls (the size of golf-balls), packing each ball tightly between your hands so it holds together well. Place each ball onto the prepared baking sheet an inch or two apart.

Step 8

Bake for 20 minutes, then gently flip the balls and and bake for another 15-20 minutes until golden on both sides.

Step 9

After baking, place balls on a cooling rack for 10 minutes to cool slightly.

Step 10

Serve with spaghetti squash or pasta and tomato sauce (either homemade or store-bought). I also sprinkled some of my vegan Parmesan on top.