Preheat oven to 425°F/220 C. Line a baking sheet with parchment, foil, or a silicon baking mat.

Pulse the chickpeas in a blend or food processor until finely chopped.

Add chopped chickpeas to a large bowl with ground flax, almond flour, nutritional yeast, and all spices.

Stir to evenly distribute everything.

Add in 4 tbsp/60ml of broth, stirring to until mixture is holding together. If mixture feels too crumbly, add more broth 1 tbsp/15ml at a time.

Stir in the olive oil, working the mixture until sticky and holding together in a ball. If the mixture is too wet, you can add more almond flour.

Grease your hands to prevent the mixture from sticking and scoop out 2 tbsp/30ml size amounts. Roll between your hands to create a ball and place on the prepared baking sheet.

Bake for 20-25 minutes, turning over at 10 minutes, until crispy on the outside and heated through.

Peel and finely mince the garlic and dice the onion into small cubes.

Heat the oil in a large pan over medium. Add the onion and garlic.

Cook for 5-7 minutes, stirring regularly, until fragrant and beginning to brown.

Add the spices (except the salt) and stir to toast.

Add the crushed tomatoes. Stir well.

Cook at a simmer for 15-20 minutes until the liquid is reduced by ¼. Add the salt and stir.

Taste and adjust salt or other spices to preference. If the sauce is too acidic, add 1 tsp/3g granulated sugar (optional).

Remove from heat and add in the “meatballs”. Garnish with fresh chopped parsley and nutritional yeast if desired.

Serve immediately. Great over couscous, cooked quinoa, pasta, rice, or just as an appetizer.