Vegan Baked Japanese Soybean Fritters (Daizu ball)

16oz canned soybeans, drained (kandzume daizu)
1 small onion (tamanegi), finely chopped
2 cloves garlic (ninniku), quartered
2 bunches Japanese parsley (mitsuba)
1/2 cup ketchup (kechappu)
1 tsp salt (shio)
1 tsp pepper (kosho)
1 tsp turmeric (ukon)
1/2 cup flour (komugiko)
2 tbsp canola oil (kyanoora yu)

Optional:
5 slices pickled radish (takuan)
1 tsp paprika

Place soybeans, onions, garlic, parsley, ketchup, salt, pepper, turmeric, flour, and oil in a food processor and blend until combined. Drizzle canola oil into skillet over medium heat and use a cookie scoop to drop patties and fry until browned on each side or in a nonstick 24-cup mini muffin pan, use a cookie scoop or tablespoon to drop patties into pan. Bake for 30 minutes at 350 degrees F and let cool slightly before removing from pan.