Prepare the flax egg by mixing ground flaxseed and water together in a small dish. Let rest for three minutes before using.
Drain and rinse the beans. Pat dry with a towel to remove excess moisture.
Combine all ingredients in a food processor. Processor until mostly broken down but not entirely pureed. Let the mixture rest in the fridge for at least 30 minutes. This makes it easier to form the vegan meatballs.
Form the refrigerated mixture into 10-12 ping pong sized balls.
Heat 1 tablespoon of olive oil in medium frying over medium heat. Add the bean balls to the hot oil, stirring occasionally to brown all sides. They are ready when the outsides are lightly browned and crispy.