Rinse the black beans thoroughly and allow the moisture to drip off using a colander.

Preheat your oven to 375°F

Once relatively dry, lightly coat the beans in oil and season them liberally with salt, pepper, and a teaspoon of coriander powder.

Place the seasoned beans into a roasting pan before coating them with lime juice and then roasting for 10 minutes uncovered, stirring the beans halfway to turn them.

Heat a large saucepan with a little olive or canola oil and saute the onions and roasted coriander seed for 1 minute.

Add the garlic, dried chili flakes, and nutmeg powder, and continue frying until the onions are translucent.

Transfer the roasted black beans to the pan and mash the beans using a fork until they're mostly broken while stirring constantly.

Slowly add almond milk while stirring constantly.

Mix in the quinoa & rolled oats and continue to cook for 2 minutes.

Blend in the breadcrumbs, flour, parsley, thyme, and oregano.

Season the mix with salt and black pepper, tasting to determine the quantity.

Remove from the heat and allow the mixture to cool down until it is cool enough to form into balls.

Oil your hands and use your palms to shape lime-sized balls from the mixture.

Allow the meatballs to cool in the refrigerator for 10 to 15 minutes.

Saute the vegan meatballs in a little oil in a skillet until they're browned on all sides and cooked through.