In a large mixing bowl, stir together the ground flax and 8 tablespoons water. Let sit for 5 minutes while you prepare the chickpeas.
In a food processor with the "S" blade, add the chickpeas and pulse until there are almost no whole beans left. If you do not have a food processor, you can mash them by hand with a potato masher. Add the processed chickpeas to the large bowl with the flax/water mixture.
Now add all the other meatball ingredients to bowl and stir well with a large wooden spoon.
Roll into balls (about a heaping tablespoon) and place on a parchment-lined or greased baking sheet.
Place in the oven and bake for 30-35 minutes, turning about halfway through.
While the meatballs are baking, prepare spaghetti and sauce according to package instructions. When the balls are done cooking, serve by placing spaghetti noodles on a plate, top with a few meat balls and drizzle marinara sauce on top. Serve with crusty bread and a salad if desired.
To make gluten free, use gluten free breadcrumbs and pasta.