Add all of the meatball ingredients except for the flour to your food processor. Process until combined, yet still some larger pieces of tempeh remain.
Add in the flour and pulse a few more times until a dough forms. Try not to over process the mixture so that some texture remains.
Roll the dough into 1 inch thick balls. You should get about 14 meat balls.
Heat the 2 tablespoons of olive oil over medium heat in a skillet. Fry the meatballs for 1-2 minutes on each side until golden brown all over. If needed, you can add more oil.
Serve warm on top of spaghetti or however you desire!
Notes
*BAKING THE MEATBALLS: If desired you can baked these meatballs. However, they will have a softer, mushier texture. Preheat your oven to 400°F / 205°C and line a baking sheet with parchment paper or a silicone baking mat. Bake the meat balls for 25-30 minutes, rotating them halfway through.*GLUTEN-FREE OPTION: To make these vegan meatballs gluten-free, use chickpea flour or all-purpose gluten free flour!