Spiced No-Meatballs with Harissa Ketchup

For No-Meatballs:

2 15-oz. cans dark red kidney beans, drained and rinsed

1 small yellow onion, large dice

4 cloves garlic, peeled

1/4 cup fresh parsley leaves, loosely packed

1 large egg

2 Tbsp. Worcestershire sauce

1/2 cup breadcrumbs

1 1/2 tsp. ground cumin

1 1/2 tsp. ground coriander

1 tsp. kosher salt

1/2 tsp. dried oregano

1/2 tsp. ground black pepper

1/4 tsp. ground cinnamon

For Ketchup:

1/2 cup sun-dried tomatoes

2 Tbsp. apple cider vinegar

1 Tbsp. extra-virgin olive oil

1 Tbsp. brown sugar

1 tsp. harissa powder (or see notes)

1 tsp. kosher salt

1/4 cup water

1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment or a silicone mat, and set aside. 
2. In the bowl of a food processor, place drained kidney beans, diced yellow onion, garlic cloves, and parsley. Pulse until roughly chopped into a medium dice. 
3. Add remaining no-meatball ingredients to the food processor: egg, Worcestershire, breadcrumbs, and spices. Pulse until the mixture just comes together, but pieces of vegetables and beans still remain. 
4. Using a tablespoon, scoop out bean mixture and roll gently into balls using the palms of your hands. Place no-meatballs on prepared baking sheet. Mixture should yield about 35 no-meatballs. 
5. Place baking sheet in the oven, and bake no-meatballs at 400 degrees F for 20 minutes.
6. While the no-meatballs are baking, make the Harissa Ketchup. Place all the ketchup ingredients in a high-speed blender or food processor, and process until smooth. Transfer the prepared ketchup to a bowl. 
7. After the no-meatballs have baked 20 minutes, remove them from the oven. Brush some Harissa Ketchup over each no-meatball, to coat. Return the baking sheet to the oven, and bake the no-meatballs an additional 10 minutes. 
8. Serve Spiced No-Meatballs over cooked cous cous with extra Harissa Ketchup on the side.  

Notes:

• You can substitute smoked paprika if you don’t have (or can’t find) harissa powder.