These chickpea meatballs pack a mighty flavor punch! Smothered in sweet and spicy firecracker sauce and served with a sprinkling of fresh chives, they're perfect in a sandwich or for party snacking.
Preheat the oven to 400°F.
Place the chickpeas, breadcrumbs, onion, garlic, soy sauce, paprika, cumin and black pepper into the bowl of a food processor fitted with an s-blade.
Pulse the food processor until the ingredients are finely chopped and well mixed. Don't overblend or your meatballs will be mushy.
Lightly oil a baking sheet or oven safe skillet with about half of the oil.
Roll the chickpea mixture into 1 ½ inch balls (you should get about 16 of them).
Arrange the balls on the baking sheet and lightly brush the tops with the remaining oil.
Bake the meatballs for about 30 minutes, turning them halfway through, until lightly browned.
Whisk the cornstarch and chilled water together in a small dish or bowl.
Stir the remaining ingredients together in a small saucepan.
Set the pan over medium heat.
Bring the mixture to a boil, lower the heat and allow it to simmer for about 10 minutes.
Stir in the cornstarch mixture and continue simmering until the mixture thickens up slightly, about 1 minute.
Pour the sauce over the meatballs and gently stir until the meatballs are evenly coated.
Sprinkle with chives and serve.