Mix the crust-less bread and grated onion. Let sit for five minutes before adding the tempeh, thyme, nutritional yeast and pinch of salt. Mix until combined and shape into meatballs.
Cook in the oven for 15 minutes before flipping and cooking a further 10 minutes.
While the meatballs are cooking, heat one teaspoon of olive oil in a pan and add garlic, cumin, powdered stock and paprika. Stir to avoid spices catching on the pan and once fragrant, add the chickpea flour. Continue to stir to avoid it catching. After a minute or two, add 1/2 cup water and whisk to remove the lumps. While whisking continuously, add the next 1/2 cup water as it thickens, and repeat for the last 1/2 cup water. Once it has reached the consistency of gravy, turn off the heat and stir through 2 tbsp gluten-free soy sauce. Season to taste.
Serve meatballs in bowls with steamed carrots and pour gravy on top.