Place garbanzos, olive oil, and water in a strong blender or food processor. I use Vitamix. Blend until smooth. This substance will be fairly thick, so you may need to stop your blender a few times and stir,
Once your garbanzo mixture is fairly smooth, add walnuts, and blend those until the mixture is fairly smooth.
In a mixing bowl, combine saltines, gluten flour, paprika, seasoned salt, onion powder, salt, and yeast flakes.
Pour blender mixture into mixing bowl and stir. You will probablly need to use your hands.
Preheat oven to 350 degrees Fahrenheit.
Roll dough into 2 tablespoon sized balls and place on prepared cookie sheet.
Bake at 350 for about 30-35 minutes.
While the meatballs are baking, combine tomato sauce, apricot preserves, lemon juice, salt, cumin, and paprika in a saucepan on medium heat. Cook until sauce has boiled for about 5 minutes. Then remove from heat.
When meatballs are finished, place in a casserole dish, one meatball deep, and pour sauce over them.
Return casserole dish to the oven and bake for another 10 minutes or so uncovered, or until sauce becomes bubbly.
Serve hot.
Notes
This post may contain affiliate links. As an Amazon associate, I earn from qualifying purchases.