Preheat your oven to 180 degrees and lightly grease a large baking dish.
In a large bowl, combine the chicken mince, grated zucchini/sweet potato and carrot, parmesan cheese, crushed garlic cloves, 2 tablespoons of mixed italian herbs, 2 tablespoons of onion flakes, 1/2 cup of breadcrumbs and add a pinch of salt and pepper to taste.
Use a dessertspoon to scoop up the mixture and roll into 24 even sized balls and place into your greased baking dish.
Pop the baking dish into your preheated oven and cook for 10 minutes.
While the Chicken and Vegetable Parma Balls are cooking, combine the crushed tomatoes, tomato paste, water, 1 tablespoon of mixed italian herbs and 1 tablespoon of onion flakes into a medium saucepan and cook over a medium /low heat until the sauce begins to simmer.
Remove the Chicken and Vegetable Parma Balls from the oven and carefully pour the tomato sauce over the top.
Sprinkle the mozzarella cheese over the top of the sauce and put the Chicken and Vegetable Parma Balls back into the oven to cook for a further 25 minutes or until the cheese is golden and the chicken has cooked through.