Description
These savory little Greek Black Eyed Peas Vegan Meatballs are filled with the Mediterranean flavors of black-eyed peas, herbs, dates, and sun-dried tomatoes—served with a tangy Tahini Lemon Sauce.
- 1 medium red onion, chopped into chunks
- 3 cloves garlic
- 5 small soft dates, coarsely chopped
- ¼ cup sliced sun-dried tomatoes
- 1/2 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:
- 1/3 cup tahini
- 1 large lemon, juiced
- 2 cloves garlic, minced
- ¼ teaspoon black pepper
- Water, as needed
- Smoked paprika
- In the container of a food processor, place red onion, garlic, dates, sun-dried tomatoes, parsley, fennel seeds, oregano, black pepper, and salt (optional). Process until finely chopped.
- Add flax seeds, breadcrumbs, nut flour, and lemon juice to food processor, and process until combined.
- Add black-eyed peas to food processor, and process just until the peas are mashed, but not pureed. May need to pause and scrape down sides.
- Remove mixture from food processor and refrigerate for 30 minutes.
- Meanwhile, make Tahini Lemon Sauce by whisking together tahini with lemon juice, garlic, and black pepper. Add enough water to make a smooth sauce, according to your desired texture. (A thicker sauce is preferable served on the side with appetizer vegan meatballs, while a thinner sauce is preferable served on top of an entrée serving of vegan meatballs.) Sprinkle with smoked paprika.
- Preheat oven to 375 F.
- Roll into about 40 small balls (about 1 1/2-inches to 2-inches in diameter) with your hands, and place on a baking sheet sprayed with nonstick cooking spray. Place on top rack of the oven. Bake for about 45 minutes, until vegan balls are cooked through and golden brown on surface.
- Serve with Tahini Lemon Sauce.
- Make 8 servings (5 vegan meatballs + 1 1/2 tablespoons sauce)
Notes
To make this recipe gluten-free, use gluten-free breadcrumbs.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Cuisine: Greek, Mediterranean, American
Nutrition
- Serving Size: 1 serving
- Calories: 254
- Sugar: 12 g
- Sodium: 415 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Carbohydrates: 38 g
- Fiber: 8 g
- Protein: 10 g
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