Heat a large dry frying pan over medium heat, and roast the almonds and pumpkin seeds until lightly browned and fragrant. Put them in a food processor and pulse for a couple of minutes.
Fry the mushrooms in a large frying pan in ⅓ of the olive oil until soft. Add the mushrooms and the remaining oil to the mixture in the food processor together with the rest of the ingredients. Mix for a couple of minutes. Let sit for about 5 minutes.
Shape the mixture into 1-1/2 inch (4 cm) balls. Place the balls on a baking sheet.
Bake in the oven for 20 minutes or until crispy. Serve warm, together with the side dish of your choice.