In large skillet, heat 1 tsp oil over medium heat. When hot, sauté onion and garlic for 7 minutes, stirring frequently, adding water if sticking. Transfer to large bowl and add mushrooms, crumbled tempeh, drained sauerkraut, ground chia seeds, parsley, salt, pepper, cumin, caraway, 1/2 cup panko, and blended sunflower seeds. Form mixture into about 18 balls (between the size of golf balls and tennis balls), squeezing out excess moisture. Place on plates or baking sheet and refrigerate for 30 minutes.