Preheat oven to 175 C (350 F). Line a baking tray with parchment paper.
Puree the chickpeas, bread, cinnamon, cumin, cilantro and pumpkin seeds in a food processor. Scrape down the sides several times and puree until the meatball dough starts to hold together. If needed add water 1 teaspoon at a time until the mixture comes together.
Roll one tablespoon of the mixture into a ball. Repeat until all the mixture is used. You should end up with 15 vegan meatballs.
Transfer the vegan meatballs to baking tray and brush lightly with olive oil.
Bake for 20 minutes.
Start the sauce while the meatballs are cooking. Combine the tomato sauce with the harissa paste ,lemon juice and salt. Simmer over low heat until the meatballs are done cooking.
Serve the vegan meatballs in bowls topped with the harissa tomato sauce. Garnish with chopped cilantro.