• Start by rinsing and draining the chickpeas. Also, prepare your flax egg by mixing together the flaxseed and water in a small bowl.
• Next, grind down the drained chickpeas. You can do this by pulsing them in a food processor or good blender until they form a coarse texture.

  Place the mixture in a large mixing bowl.
• In another bowl, use a fork or a whisk to combine together the breadcrumbs and the nutritional yeast. You can add any desired seasonings here or later on as desired.
• Preheat a skillet on medium heat with the olive oil. Then add the chopped onion and garlic and sauté the mixture until the ingredients are softened and golden brown.
• Add the sautéed onion and garlic to the mixing bowl with the chickpeas and toss.

  Then add the breadcrumb mixture from the second bowl and toss again.
• Add the flaxseed egg from the small bowl in the first step to the mixing bowl and blend the ingredients until combined.
• Preheat your oven to 375°F (190°C) and line a rimmed baking sheet with parchment paper or similar liner.
• To form the meatless balls, use a scoop or large spoon to take a spoonful of the mixture and shape it into a golf ball sized ball. Place the chickpea meatballs onto your prepared baking sheet.
• Bake in the preheated oven for 20-25 minutes, or until they become slightly crispy on the outside.

Optional Sauce

• Start by sautéing the garlic and onion in a large pan or skillet on medium heat until they begin to brown (about five minutes).
• Stir in the remaining ingredients and cook at a simmer for until the liquid is reduced by a quarter (about 15-20 minutes).
• Make adjustments as needed for seasoning your sauce.