Step 1

Add a drizzle of olive oil to a large skillet and sauté the onion with a pinch of sea salt until translucent.

Step 2

Meanwhile add the mushrooms to a food processor and chop them up in small pieces. Add them to the pan with the onion and toss to coat well. Sauté together for a few minutes until wilted and most of the water has evaporated.

Step 3

Mix in the garlic and stir well. Add the oregano, garlic and onion powders, smoked paprika, parsley, chives and nutritional yeast. Mix well and remove from flame.

Step 4

Meanwhile add the chickpeas to the bowl of a food processor and chop until a rustic texture is achieved. You don’t want a purée just a nice chop throughout.

Step 5

Transfer the chopped chickpeas and the mushroom mixture to a large bowl with the chickpea flour and bread crumbs.

Step 6

Combine the ground flax chia mixture with the water and add it to the rest of the ingredients.

Step 7

Use a spatula and mix to combine well. Season to your taste with sea salt and black pepper.

Step 8

Wet your hand or use a drop of olive to coat them. Form meatballs the size of gold balls and place them on a large tray. At this point you can pan sear or bake them.

Step 9

Heat up a cast iron skillet over medium high flame and add a drizzle of olive. Place a few meatballs on top a couple of inches apart. Cook until golden brown to your liking rolling them around in the pan to get all sides.

Step 10

Preheat your oven to 450”F

Step 11

Bake the meatballs for about 25 turning them over carefully half way.Meanwhile prepare your favorite pasta, warm up the sauce and serve with the meatballs on top.