If you’re using dried chickpeas, soak for 4 hours.

Boil them until they are splitting, about 45 minutes to an hour. Skip to Step 2 if using canned chickpeas.

Drain the chickpeas & pinch the skin off as many as you have the patience for.

Blend chickpeas and mushrooms in a blender until broken down.

Make your flax seed “eggs” – mix 2.5 tablespoons of ground flax seed with 6 tablespoons of water. Let sit for 10-15 minutes.

Mix together the chickpeas and flax seed eggs.

Mix in the remaining ingredients. If the mixture is too sticky, add more breadcrumbs half a tablespoon at a time. If too dry, add a little chickpea liquid or oil.

You want a consistency that will be easy to roll into balls without sticking to your hands or cracking.

Form the chickpea mixture into meatballs and place onto a greased or parchment-lined baking dish.

In a 450 degree oven, bake the chickpea meatballs for 20-25 minutes, turning over halfway through. They will be golden and crispy on the outside when done.

Serve with gluten-free pasta and your favorite marinara sauce.