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Preheat the oven to 325ºF (163ºC). Line a baking sheet with parchment paper.
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To make the quinoa meatballs, in a small bowl, whisk together the ground flax and warm water. Set aside to gelatinize, about 5 minutes.
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Meanwhile, heat the olive oil in a small frying pan over medium heat. Sauté the garlic until fragrant, 2 to 3 minutes. Keep the pan on the stove to fry the meatballs in.
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Combine the flax mixture, sautéed garlic, cooked quinoa, fresh basil, fresh oregano, bread crumbs, chickpeas, salt and red pepper flakes in a food processor and pulse until a thick paste forms. Move the mixture to a bowl and heat the frying pan over medium heat again. Scoop 1 ½-inch (3.8-cm) balls into the frying pan and sauté until golden and crisp, 4 to 5 minutes. Move the cooked balls to the lined baking sheet. Repeat this process until all of the meatballs are cooked.
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Place the baking sheet into the oven and bake for 15 minutes, to heat the balls all the way through.
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While the meatballs bake, prepare the grilled onions and peppers by heating the olive oil in a large frying or cast-iron pan over medium heat. Sauté the onions and peppers together until softened, about 5 minutes. Remove from the heat.
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When everything is ready, slice open the buns and stuff 3 or 4 meatballs inside. Top with grilled onions and peppers, warm tomato sauce and a generous sprinkle of the vegan Parmesan. Serve and enjoy!
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Leftover meatballs will keep for up to 1 week in the fridge. They can also be frozen and will thaw very well.