peel and chop onion and garlic and water saute in a skillet on medium high heat for 5 mins or until golden brown
chop mushrooms, add to the skillet along with all-purpose seasoning and saute for another 5 mins, stirring
place garbanzo beans, sauteed vegetables and quinoa into a food processor and pulse until meatball-like consistency is achieved (see image in the post)
cut cilantro and parsley into 1-2 inch long pieces
add cilantro and parsley into the food processor and pulse until herbs are chopped into tiny bits, but not disintegrated
add breadcrumbs and pulse to integrate, or transfer mixture into a bowl and stir in breadcrumbs by hand
roll mixture into balls (I used a tablespoon to measure out my meatballs "batter" and ended up with ~50 perfect size meatballs)
heat a large skillet on medium-high, add 1-2 tbsp oil and quickly add ⅓-1/2 of meatballs
fry on each side until they turn golden brown*
turn over gently, and repeat on the opposite side
Notes
You can avoid using oil altogether by using a non-stick skillet, or baking meatballs, laid out over parchment paper, at 400-450 F until golden brown.
Recipe by Vegalicious at https://www.vega-licious.com/easy-vegan-meatballs/