Heat Conventional oven to 180c (fan forced 160c). Line an oven tray with baking paper.
Preparing the Chickpea Balls
Heat a pan on the stove at medium heat and add the onion, grated zucchini and garlic. Cook for a couple of minutes, stirring every so often, then reduce the heat to low and cook for a further 5 or so minutes until soft and caramelised. Then take off the heat and allow to cool for a little while.
Place the rinsed and drained chickpeas along with the coriander into a food processor. Pulse until the chickpeas resemble breadcrumbs.
Then pour the chickpeas into a mixing bowl and add the cooled off onion and garlic, followed by the breadcrumbs and egg replacer.
Season with Salt & Pepper and then mix and form into meatballs. Then place them on the prepared oven tray. Bake for 20 minutes.
Preparing the Tomato based sauce
While the chickpea balls are baking, prepare the sauce. Heat the pan you used earlier for the onions. Add in all of the sauce ingredients and simmer for 15 minutes.
Whilst the sauce is simmering and chickpeas baking, you can cook some pasta to go with it, or make a salad or mashed potatoes.
Once the chickpeas have finished baking, serve them up on top of some pasta (or whatever accompaniment you have chosen) and then pour the prepared Tomato based sauce across the top.