Cook the onion and the garlic (finely chopped) in a saucepan with a little bit of extra virgin olive oil over medium heat until golden brown.
Blend the flax seeds and the water in a blender. Set aside.
Add the tempeh to the food processor and pulse to break down. Add the cooked onion and garlic, flax seeds mixture, parsley, almond meal, chickpea flour, bread crumbs, oregano, garlic and onion powder and tomato sauce and mix again. When the dough is ready, make balls with your hands.
Cook the meatballs in a saucepan with a little bit of extra virgin olive oil over medium high heat until golden brown. Set aside.
To make the sauce, cook the tomato sauce, coconut milk and curry powder in a saucepan for about 5 minutes. Add the meatballs and cook for at least another 10 minutes.