Preheat oven to 375F and line a baking tray with baking paper.
Cook the cauliflower in a pot covered with water for 12 minutes or until the cauliflower is tender (test by poking it with a knife)
Heat a skillet with olive oil and sauté the chopped onion and bell pepper at medium heat for 3 minutes or until the onions are soft.Once the onions have softened, add the minced garlic and stir together. Let everything cook for one more minute. Next, add the cooked and drained cauliflower to a food processor along with the chickpeas, onion/pepper mix and all the rest of the ingredients and process until everything is combined (be careful not to process too much as the chickpeas should still have a little texture).The mixture should be wet but come together in a ball without falling apart.
Next, use two spoons or your hands to shape the mixture into meatballs and place the meatballs on the lined baking tray. Sprinkle sesame seeds on top (optional).
Bake the meatballs in the oven for 20 minutes, before flipping them over and baking for 15-20 minutes on the other side or until the meatballs are golden and slightly crispy on the outside. Serve with your favourite side dish and enjoy.