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Greek Veggie Balls with Tahini Lemon Sauce


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(21 votes, average: 4.52 out of 5)
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  • Author: The Plant-Powered Dietitian
  • Prep Time: 25 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 6 servings 1x
  • Diet: Vegan

Description

These savory little 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.

Scale

Ingredients

Tahini Lemon Sauce:

  • 1/3 cup tahini
  • 1 large lemon, juiced
  • 2 cloves garlic, minced
  • ¼ teaspoon black pepper
  • Water, as needed
  • Smoked paprika

Instructions

  1. 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.
  2. Add flax seeds, breadcrumbs, nut flour, and lemon juice to food processor, and process until combined.
  3. Add black-eyed peas to food processor, and process just a few seconds until the peas are mashed, but not pureed.
  4. Remove mixture from food processor and refrigerate for 30 minutes.
  5. 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 veggie balls, while a thinner sauce is preferable served on top of an entrée serving of veggie balls.) Sprinkle with smoked paprika.
  6. Preheat oven to 375 F.
  7. Roll veggie balls into 24 golf-size balls with your hands, and place on a baking sheet sprayed with nonstick cooking spray. Place on top rack of the oven. Bake for 55-60 minutes, until veggie balls are cooked through and golden brown on surface.
  8. Serve with Tahini Lemon Sauce.
  9. Makes 6 servings (4 veggie balls + 2 tablespoons sauce each)

Notes

To make this recipe gluten-free, use gluten-free breadcrumbs.

  • Category: Dinner
  • Cuisine: Greek, Mediterranean, American

Nutrition

  • Serving Size: 4 veggie balls + 2 tablespoons sauce each
  • Calories: 338
  • Sugar: 16 g
  • Sodium: 553 mg
  • Fat: 12 g
  • Saturated Fat: 2 g
  • Carbohydrates: 50 g
  • Fiber: 10 g
  • Protein: 13 g

Keywords: greek veggie balls, veggie balls, vegan balls