Preheat the oven to 350°F.
Using a steamer basket, steam the tempeh for 25 minutes to soften it. Then let it cool.
In a food processor, combine the walnuts, nutritional yeast, parsley, oregano, basil, thyme, garlic, onion, Worcestershire, tomato paste, tamari, water, and oil, and process until you have a semi-moist meal.
In a bowl, crumble the steamed tempeh with your hands until there are no big chunks left. Then add the mixture from the food processor to the bowl, plus a pinch of salt and a grind of pepper, and mash it all together with your hands. You will now be able to form this mass into little balls. Make them just a bit smaller than beer-pong balls (depending on when and where you went to college, you may know them as Ping-Pong balls), about 12 inches in diameter.
Lube up a baking sheet with the oil, lay the balls on it, coat them with a little more oil, and bake for 30 minutes. My balls are now ready for consumption.