Add rolled oats, chickpeas and lentils to a food processor and pulse until the mixture is mostly broken down with a slightly chunky texture.

In a nonstick skillet over medium heat, sauté chopped onion in a splash of broth for 3–4 minutes, until soft. Add minced garlic and cook 30 seconds more. Let cool slightly.

In a large bowl, mix:

Oat, Chickpea, and lentil mixture

Sautéed onion and garlic

Flaxseed, herbs, and seasonings

Mix thoroughly with a spoon or hands. If the mixture feels dry, add broth 1 tablespoon at a time until it holds together when squeezed.

With damp (or gloved) hands, roll mixture into 1½-inch balls (makes about 40-45 meatballs). Place on a parchment-lined baking sheet. I use a cookie dough scoop.

Preheat oven to 375°F (190°C).

Bake meatballs for 15 minutes, flip carefully, and bake an additional 10–12 minutes until lightly browned and firm to the touch. Or you can also air fry them for 15 minutes, turn, and check every 2 minutes for doneness.

Serve: Enjoy warm over whole grain pasta, zucchini noodles, or on a bed of greens with tahini-lemon drizzle.

Store: Cool completely. Refrigerate in airtight container up to 4 days, or freeze with parchment between layers for up to 1 month. Reheat in oven or skillet until warmed through.