Ingredients

• 3/4 cup walnuts Ingredients
• 1 large carrot, chopped into chunks Ingredients
• 1/2 cup chopped fresh parsley, loosely packed Ingredients
• 1/4 cup chopped fresh basil, loosely packed Ingredients
• 2 tbsp chopped fresh thyme, loosely packed Ingredients
• 5-6 medjool dates, pits removed or 1/2 cup deglet noor dates Ingredients
• 5 sundried tomatoes Ingredients
• 1/4 of a small cauliflower, chopped Ingredients
• 1 garlic clove Ingredients
• 3 tbsp extra-virgin olive oil Ingredients
• Half juice of fresh lemon Ingredients
• 1/2 tsp sea salt Ingredients

Instructions

1. Preheat oven to 350F (180C). Add all the ingredients to a food processor or blender and give a blitz until finely ground.
2. Form into 2 inch balls and place on a parchment lined baking sheet. If they are difficult to form and hold their shape, add another medjool date or two and blitz again, they provide the sticking action.
3. Bake for 20 minutes.
4. The texture should be very tender so you can easily eat them with a fork.
5. Enjoy right away with some zucchini pasta or regular pasta. Refrigerate leftovers for up to 5 days or freeze no-meatballs for up to 3 months.