Sauté eggplant in oil on medium-high heat. Cook until the eggplant becomes soft and golden in color. Season with salt and pepper.
In the bowl of a food processor, mix the chickpeas, almond meal, garlic, parsley, lemon juice, and aquafaba. Pulse until blended.
Add the eggplant to the food processor and then combine rolled oats 1/4 cup at a time. If the mixture is still too thin, add more oats. The mixture should be at a rollable consistency.
Line a baking sheet and preheat the oven to 350 degrees. Drizzle olive oil on the sheet and roll out your “meatballs” and place on the sheet.
Cook for 25-30 minutes, turning halfway through the cooking time.
Serve with marinara sauce and enjoy!
Soak a cup of dried chickpeas overnight. This step is actually optional if you are short on time. The soaking helps the chickpeas cook faster. The unsoaked chickpeas will yield results just as well without overnight soaking.
Add chickpeas to a pot and cover with water approx. 2 inches above chickpeas. Once your water reaches a boil, reduce to a simmer. Allow your chickpeas to cook until soft (think the consistency of canned chickpeas).
When your chickpeas are soft, remove them from the water but keep the water on the stove to reduce.
The remaining water should cook until reduced to about 2 cups. Allow to cool and refrigerate or freeze for storage.