Greek Black Eyed Peas Vegan Meatballs
Ingredients
The meatballs
-
1
medium
red onion, chopped into chunks
-
3
cloves
garlic
-
5
small
soft dates, coarsely chopped
-
¼
cup
sliced sun-dried tomatoes
-
½
cup
fresh parsley, coarsely chopped
-
1
teaspoon
fennel seeds
-
1
tablespoon
oregano
-
½
teaspoon
black pepper
-
Pinch
sea salt (optional)
-
¼
cup
ground flax seeds
-
½
cup
whole wheat breadcrumbs (may use gluten-free)
-
½
cup
nut meal (i.e., almond meal, hazelnut meal, or peanut meal)
-
1
large
lemon, juiced
-
2
(15-ounce cans)
black-eyed peas, rinsed, drained (or 3 ½ cups cooked)
Tahini Lemon Sauce
-
⅓
cup
tahini
-
1
large
lemon, juiced
-
2
cloves
garlic, minced
-
¼
teaspoon
black pepper
-
Water
as needed
-
Smoked
paprika
Instructions
- Process the onion, garlic, dates, sun-dried tomatoes, parsley, fennel seeds, oregano, black pepper, and optional salt in a food processor until finely chopped.
- Add the flax seeds, breadcrumbs, nut flour, and lemon juice to the food processor and process until combined.
- Add the black-eyed peas and process until they are mashed but not pureed, scraping down the sides as needed.
- Refrigerate the mixture for 30 minutes.
- Prepare the Tahini Lemon Sauce by whisking together tahini, lemon juice, garlic, and black pepper, adding water to achieve the desired consistency.
- Preheat the oven to 375°F.
- Roll the mixture into about 40 small balls and place them on a baking sheet.
- Bake for about 45 minutes until the meatballs are cooked through and golden brown.
- Serve with the Tahini Lemon Sauce.
Nutrition Facts (estimated)
Servings
8
Calories
254
Total fat
9g
Total carbohydrates
38g
Total protein
10g
Sodium
415mg
Cholesterol
0mg
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