Preheat your oven to 375 F. Combine 1 tablespoon of flax with ¼ cup of water. Whisk with a fork. Allow to sit for 5 minutes.
In your food processor combine rolled oats, drained and rinsed chickpeas, and minced garlic. Pulse until combined. About 5-10 seconds.
Add nutritional yeast, Italian seasoning, salt, flax egg, and lemon juice. Pulse until combined. About 5 seconds. Transfer to a mixing bowl.
Change the attachment on your food processor from the blade to the shredder. Add zucchini. Transfer zucchini to the bowl with the chickpea mix. Stir to combine.
Using a small tablespoon cookie scoop, scoop 1 tablespoon of the chickpea and zucchini mixture. Roll into a ball and place on a parchment lined cookie sheet 2 inches apart. Continue until all mixture is used. Will make 12-15 balls.
Bake for 25 minutes or until golden brown.
While chickpea meatballs are baking heat marinara sauce in a large saucepan on low heat. When meatballs come our of the oven add them to the marinara sauce. Stir in 1 cup of arugula or fresh spinach (optional). Serve with your favorite pasta.