Soften onions and garlic over medium heat with a splash of lemon juice. Add the mushrooms (I used a combination of baby bellas and shiitakes) and another tsp of lemon juice to help soften the mushrooms. Then add in all the herbs - basil, oregano, sage and thyme. Heat the herbs for about 2-3 minutes to bring out all the flavor. Then turn off heat.
Add the chickpeas (I used canned chickpeas for convenience) and blend. I like to use a hand blender, because then I don’t have to transfer everything over out of my pan. Add garbanzo bean flour to thicken. The mixture will be sticky.
Form into balls and place on parchment paper on baking sheet. Bake at 400 degrees 15-20 minutes. Flip them over and bake another 15-20 minutes.
You can pair the meatballs with your favorite tomato sauce and pasta or as I like them, on top of spaghetti squash noodles.
And this entire meal will be Fat-Free, especially if your tomato sauce does not have oil in it too. Fat-Free Tomato sauce can be hard to find in a store, but at this time of the year (harvest season), it’s a perfect time to find farm or homemade tomato purees and you can simply add your own spices to them.