If you're using sun-dried tomatoes that have not been packed in oil, start by rehydrating them. Pour hot or simmering water over the halves in a small bowl and allow them to get plump and soft (about 30 minutes). Drain them and pat them dry, then chop them roughly.

Preheat your oven to 350F.

Heat the oil in a large skillet over medium heat. Add the onion and pepper. Saute for 5 minutes, or until onions are soft, stirring frequently. Add a tablespoon or two of water if the onions start to stick. Add the garlic and cook for another 2 minutes, stirring constantly. Add the chickpeas. Stir everything together to warm the chickpeas through, then remove the skillet from heat.

Place ½ cup oats in a food processor fitted with the S blade. Process till the oats turn into a coarse flour. Add the chickpea and onion mixture, the egg, the sun-dried tomatoes, the nutritional yeast, the salt, pepper, thyme, oregano, and vinegar. Pulse everything together until the mixture is uniformly mixed, but still has some texture. Quickly pulse in the remaining rolled oats to help firm the mixture up. Season to taste with extra salt and pepper, if needed.

Line a baking sheet with parchment. Use clean hands to shape the mixture into 1-inch balls and place them on the baking sheet (it might be helpful to rinse your hands off a few times between making the balls, so that they don't get super sticky). Bake for 25-30 minutes, or until the balls are getting crispy on the outside, stirring them around gently halfway through cooking. Serve the balls over your favorite pasta and sauce, crumble them over a salad, or simply enjoy them as a super nutritious, savory snack!