Preheat the oven to 350°F.
Place the cooked quinoa and chickpeas in a food processor and pulse until a crumbly dough is formed. It's ok to have chunks! Transfer to a large mixing bowl.
Heat the water in a small skillet. Add the onion and garlic and water sauté until the onions are translucent. When they are done cooking, transfer to the mixing bowl.
Add the salt, oregano, red pepper flakes, fennel, walnut parmesan, tomato paste and basil. Mix well, using a spatula or your hands to really mix all the ingredients well. Adjust the seasoning to taste with salt, black pepper and more red pepper flakes.
Measure the meatballs to about 1.5oz. Place them on a parchment lined sheet pan and bake for 20-30 minutes, flipping them on the sheet pan halfway through the cooking time.
Serve on top of cooked pasta with your favorite tomato sauce. Garnish with fresh basil and more walnut parmesan.