Instructions

1. Preheat oven to 375 degrees F.
2. Whisk the chia seeds and water together in a small bowl and let sit for at least 10 minutes.
3. Heat 2 tablespoons of vegetable broth in a medium skillet and saute the onion and garlic for five minutes or until the onion is translucent.
4. Add the eggplant and continue cooking for an additional 12-15 minutes, or until eggplant is soft, stirring occasionally and adding additional vegetable broth as needed to prevent burning.
5. Place the eggplant mixture in a mixing bowl and stir in the chia mixture, chickpeas and parsley.
6. Place in a food processor and pulse until chopped but not pureed.
7. Return to the bowl and stir in nutritional yeast, panko, oregano, basil and red chili flakes.
8. Mix well, then roll into balls.
9. Place on a parchment-lined baking sheet and bake for 30 minutes, turning occasionally.
10. Serve topped with pasta sauce.