Place flax in a small bowl with the 5 tablespoons of water and set aside for 10 minutes to gel.

Peel and finely chop the onions. Place in a large skillet with optional vegetable oil or a little bit of water. Cook on medium heat for 5 to 10 minutes.

Wash the mushrooms and chop into small pieces and add to the onion mixture and cook over medium heat for 5-10 minutes. Add the chopped garlic with the remaining 5 minutes of cook time. Set aside to cool.

Place chickpeas into a food processor and pulse into very small chunks (almost smooth but leave some texture).

Place all of the ingredients in a large mixing bowl and mix well and evenly.

If there is time you can place the mixture into the refrigerator and let stand for 20-30 minutes or even overnight.

Take one ¼ cup scoop of mixture and form into meat ball. Repeat until the mixture is finished roughly 14-16 meatballs.

Place on parchment paper in a large baking dish and cook for 35-40 minutes at 400 degrees Fahrenheit.

Let cool for 5-10 minutes and serve.