In a small bowl, mix the ground flaxseed with water. Let it sit for 5–10 minutes until it forms a gel-like consistency.
Step 2: Mash the Chickpeas
In a large bowl, mash the chickpeas using a fork or potato masher. Leave some chunks for texture.
Alternatively, pulse them a few times in a food processor.
Step 3: Combine the Ingredients
Add the breadcrumbs, nutritional yeast, onion, garlic, parsley, oregano, smoked paprika, salt, and black pepper to the mashed chickpeas.
Stir in the flax egg and mix until everything is well combined. The mixture should hold together when pressed.
Step 4: Form the Meatballs
Scoop out about 1–2 tablespoons of the mixture and roll it into balls. Repeat until all the mixture is used.
Step 5: Cook the Meatballs
For Baking: Preheat your oven to 375°F (190°C). Place the meatballs on a parchment-lined baking sheet and brush them lightly with olive oil. Bake for 20–25 minutes, flipping halfway through.
For Frying: Heat olive oil in a skillet over medium heat. Fry the meatballs for 6–8 minutes, turning occasionally, until golden brown on all sides.
Step 6: Serve
If using marinara sauce, heat it in a saucepan and add the cooked meatballs, letting them simmer for 5 minutes to absorb the flavors.
Serve over spaghetti, zucchini noodles, or as a party appetizer with dipping sauce.
