Preheat oven to 400 °F (200 °C). Line a rimmed baking sheet with parchment paper and set aside.

Heat oil in a large skillet over medium heat.

Add onion and sauté until softened and lightly browned. About 3-5 minutes.

Add garlic and sauté for 1 minute. Now add 3 tsp of Kanel Bangkok Night Market spice blend.

Sauté for 30-60 seconds until fragrant.

Add mushrooms and sauté until softened and slightly browned.

Cook for 5-7 minutes until they reduce in size and release their moisture. You want the pan to be dry.

Now add 2 tbsp of soy sauce and cook for 1 minute. Remove from heat.

Add the chickpeas to a large food processor container. Pulse a few times to break down beans.

Add the cooked mushrooms, oats, breadcrumbs, eggs, remaining 2 tbsp. of soy sauce to the processor. Process until well combined and it almost forms a paste (about 30-60 seconds). You don't want it completely smooth so leave some texture. Place mixture uncovered in the freezer for 20-30 minutes.

Remove mixture from freezer and form into balls using your hands. Roll them until smooth.

Place on baking sheet and repeat until mixture is gone. Spray or brush with oil and place in the oven for 30-40 minutes until golden brown and the outside is dry and firm. Flip the meatballs midway through.

Remove from oven and let them cool for 10 minutes on the baking sheet. (You can also pop them in the air fryer at 400F for 12 minutes!)

While they are in the oven prepare your glaze. Heat all the ingredients in a saucepan on medium-low heat and cook until the sauce has reduced. Stir occasionally.

Add the cooked meatballs to the sauce to coat them nicely!

Serve over rice or noodles with fresh vegetables and lime.