Put the drained kidney beans in a food processor along with the red onion, the chopped almonds, smoked paprika, chopped Parsley, onion powder and salt. Blend until everything is mixed together and put the mixture in the refrigerator for 1 hour. Take a large spoonful of the kidney bean mixture and make 12 little kidney bean balls, by rolling them. Pour the cornflakes onto a plate and crush them. Then roll the kidney bean balls in the crushed cornflakes. Place onto a skewer (3 balls on each skewer) and either cook or grill at medium heat for 3-5 minutes on each side.Serve with mint raita, and baked sweet potatoes or couscous salad.