Step 1

In a large skillet, heat olive oil over medium heat. Add onion and cook for 2 minutes. Add the sliced mushrooms, cook for an additional 5-7 minutes until brown and tender, and the water has evaporated from them. With 2-3 minutes remaining with the mushrooms, add the garlic. Remove from heat and set aside to cool.

Step 2

In a food processor, add chickpeas, sun-dried tomatoes, sea salt, white pepper, Italian herb blend, and Worcestershire sauce. Pulse 2-3 times until a very coarse mixture forms.

Step 3

Add the mostly cooled mushroom mixture and continue pulsing as a more uniform, yet still slightly coarse, mixture forms. If the mushrooms are too hot, they will add extra moisture from the steam.

Step 4

Add the panko breadcrumbs and pulse until incorporated.  Taste test and add additional salt as needed. Transfer the mixture to a bowl and stir in whisked eggs until fully incorporated.

Step 5

Optional: place the mixture in the fridge for 15 minutes if it seems too warm, depending on how cool the mushrooms are.

Step 6

Using your hands or a cookie scoop, form and roll 1 - 1 ½ inch meatballs, creating approximately 20-24 balls.

Step 7

To pan-fry, coat a heavy-duty skillet (I like to use cast iron) in approximately ¼ inch of neutral oil or olive oil, and heat over medium heat. Add the meatballs to the heated oil, being sure to not crowd the pan. Cook 1-2 minutes on each side, until golden brown. You may need to gently turn the meatball from underneath so the outside layer doesn't stick on the first side. Continue cooking in batches until all meatballs are cooked.

Step 8

Serve with your favorite tomato sauce as desired, or in your preferred recipe. Do not continue to cook the meatballs in tomato sauce, however. Enjoy!