For the vegan meatballs:

1. Heat one Tablespoon olive oil in a large skillet over medium heat. Once hot, add the onions and mushrooms. Cook and stir until the onions are translucent and the mushrooms slightly golden, about 5-6 minutes. Remove from the heat and let cool.
2. In your food processor, place the sunflower seeds, cooled chickpeas, onion-mushroom mixture, grated carrots, ginger, garlic, ground flaxseed, tamari, apple cider vinegar, salt and black pepper. Pulse a few times until everything is combined, but keeping some bigger chunks for texture.
3. Transfer to a large mixing bowl. Add the oat or chickpea flour, mix well and adjust seasoning as needed by adding more tamari or salt. If the texture is still too wet/soft, add more sunflower seeds, oat or chickpea flour.
4. Using a cookie scoop, scoop out a bit of mixture and roll into balls onto a small baking tray lined with parchment paper, and place in the fridge to set for at least 15 minutes.

For the sauce:

1. In a medium saucepan, combine green curry paste, coconut milk, and Thai basil leaves. Bring to boil on medium-high heat. Reduce heat to low; simmer 15 minutes.
2. Heat the remaining oil in a large skillet over medium heat and cook the meatballs, turning them often until all sides are browned, about 7-8 minutes.
3. Pour the warm green curry sauce over, add some raw cashews, extra sliced chili peppers, fresh cilantro, lime slices, and serve immediately with jasmine rice.