I love to rely on dates—rich in fiber and phytochemical compounds—to offer natural sweetness to baked goods, such as breads, muffins, cakes, and cookies. It’s a good thing to reduce your consumption of added sugars, such as white sugar, cane sugar, or high fructose corn syrup, in your diet.
Enjoying vegetarian “meatballs” is a thing! Bloggers and food writers are getting creative, rolling up savory little bites filled with beans, lentils, whole grains, and vegetables as an addictive alternative to meat-based balls. These little treats are delicious as an appetizer at a party, served with pasta and a sauce, or showcased as the main event at your next meal.
For this recipe, I found my inspiration in the Greek culinary tradition of keftedes—fried meatballs often served with French fries and a salad or as part of a meze (appetizer) platter. I skipped the meat and replaced it with hearty black-eyed peas (I had the most amazing black-eyed pea dish in Greece which inspired this idea!), along with nut meal, flax seeds, and red onions.