Smash avocado and mince garlic. Roughly chop sun dried tomatoes and basil.
In a very large skillet, add 1 tablespoon of olive oil and over medium low heat, saute minced garlic for 1-2 minutes. Do not let brown.
In a food processor, add the sauted garlic with the smashed avocado, sun dried tomatoes, basil, panko bread crumbs, 1 tablespoon olive oil, 1 tablespoon sun dried tomato oil, vegan parmesan cheese, red pepper flakes, salt, pepper, and Italian seasoning.
Blend well. Scrape down if needed.
Add chickpeas and blend just until no large pieces remain. You want it to be chopped well, but we aren't making hummus.
Taste a small piece and add more salt, pepper if needed.
Using a small scooper or your hands, form 15-16 balls.
Roll balls into the coating mixture and place on a plate.
Add remaining oil (3 tbsp) to the same large skillet you cooked your garlic in over medium low heat.
Add meatballs to the skillet. (If you only have a small skillet, you'll need to do batches, adding more oil if needed. Do not overcrowd your pan)
Cook meatballs for 1 minutes. Carefully flip over and cook on opposite side for 1 minute.
Then, shake the pan around so the other sides get browned. Cook for 3-4 more minutes.
Remove from heat. Let sit for 5 minutes.
Add to any sauce, on a sub (hoagie) roll, or eat by themselves.