Directions

1Preheat oven to 400 degrees F and line a baking tray with parchment paper. Set aside.

2In a high speed blender, add chickpeas, mushrooms, parsley, garlic cloves, and blend. After 3-5 minutes, chickpeas and mushrooms should be fully blended and mixture will be thick and brown.

3In a medium sized bowl, add onion powder, oregano, sea salt, black pepper, nutritional yeast, brown rice flour, and ground flax meal. Mix all seasonings together, then pour in chickpea/mushroom mixture. Stir well!

4Take a heaping tablespoon of the mixture, and roll into an individual ball using the palms of your hands. Place on baking tray with parchment paper. Repeat 10-11 times, or until no mixture remains.

5Place in oven for 25-35 minutes. Timing varies depending on the heat of your oven - I like to wait a little longer before taking them out, because my oven runs a bit colder. About halfway through, use a spatula to carefully flip each nomeatball. To test their 'doneness', put a toothpick in a nomeatball. If it comes out clean, they're probably good to go!

6While nomeatballs are still baking, chop ends of zucchini(s), and use spiralizer (i use this one) to make the zoodles.

7In a large skillet, heat up tomato sauce on medium high for a couple minutes. Turn off heat, add raw zoodles, and toss briefly.

8Once nomeatballs are ready, take tray out of the oven and throw a few into the skillet with the zoodles and tomato sauce. Toss, season with more nutritional yeast, and serve!