Dice the onion and tomatoes. Mince the garlic and slice the mushrooms. Whisk the eggs and set aside.
Heat oil in a heavy skillet over medium-high heat. Add onion and garlic, sauté until onion is translucent and garlic is fragrant.
Immediately add in the sliced mushrooms, cook stirring occasionally until slightly golden brown about 5-7 minutes.
Once done remove from the heat and let it cool at room temperature.
Next, transfer the sautéed mushrooms to a food processor; add chickpeas, tomatoes,
salt, pepper, Italian blend herbs, Worcestershire sauce, and panko bread crumbs. Pulse until all the ingredients come together resembling ground meat. Transfer the mixture to a large mixing bowl.
Add in the whisked eggs; using your clean hands or a wooden spoon, mix until all the ingredients are well combined.
Refrigerate the mixture for at least 15 minutes. Now, heat a large heavy skillet drizzled with a tablespoon of oil.
Using a cookie scoop, take spoonfuls of the mixture and add it to the hot pan. Make sure you leave some space in between the meatballs to ensure evenly browning. You should have about 16-18 meatballs, so cook them in 2-3 batches.
Cook for about 2-3 minutes per side, without moving it at all until nicely golden brown,
then set aside to cook the next batch. Once all the meatballs are done, add marinara sauce to the empty pan and cook stirring occasionally until the sauce starts to bubble.
Return the meatballs into the hot sauce, and continue to simmer for 8-10 minutes over low heat, until sauce, is thick.
Remove from the pan, garnish with freshly chopped basil and ground parmesan.