Step 1

Combine the chickpeas, garlic, oats, nutritional yeast, flaxseeds, and chia seeds in a food processor and pulse until finely chopped. Add the lemon juice, miso paste, basil, oregano, onion powder, and black pepper. Pulse until thoroughly mixed. Transfer to a large bowl and add the shredded zucchini. Stir together until well combined. The mixture should hold together when pinched between two fingers. If the mixture is too wet, add a little nutritional yeast or ground flaxseeds to absorb excess moisture.

Step 2

Preheat the oven to 375°F. Line a baking pan with a silicone mat or parchment paper.

Step 3

Scoop about 2 tablespoons of the zucchini mixture at a time and use your hands to roll the mixture into balls. Arrange the zucchini balls on the pre­pared baking pan and bake for 25 minutes, or until firm and lightly browned.

Step 4

In a food proces­sor, combine all the chimichurri sauce ingredients plus ¼ cup of water and pulse to combine. Set aside.

Step 5

Cook the pasta according to package instructions in a pot of boiling water until al dente. Drain and return to the pot. Add the chi­michurri sauce and toss gently to combine. Divide the pasta into shallow serving bowls and top each portion with 2 or 3 zucchini meatballs.