Air-Fried Arancini Recipe - Forks Over Knives

Ingredients

• 2 tablespoons flaxseed meal
• ½ cup canned no-salt-added chickpeas, undrained
• 1⅓ cups cooked brown Arborio rice, chilled
• 2 teaspoons nutritional yeast
• 1 clove garlic, minced
• ¼ teaspoon dried oregano, crushed
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 9 pimiento-stuffed green olives
• 9 piquante peppers, such as Peppadew peppers
• ½ cup whole wheat panko or gluten-free bread crumbs
• ¾ cup spicy oil-free pasta sauce, warmed (optional)