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Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
In a food processor, combine the chicken breasts, parsley, red onion, chickpeas, garlic cloves, tomato paste, smoked paprika, cumin, salt, pepper, and onion powder. Process until the mixture is well blended and forms a cohesive mixture.
Roll the mixture into meatballs, shaping them to the desired size.
Place the meatballs on a baking sheet lined with parchment paper or sprayed with cooking spray.
Lightly spray the meatballs with cooking spray to help them brown and prevent sticking.
Bake the chicken shawarma meatballs in the preheated oven for about 20-25 minutes, or until they are cooked through and golden brown on the outside.
Once baked, remove the meatballs from the oven, and let them cool slightly before serving.
Serve the chicken shawarma meatballs as a delicious appetizer or main dish. They can be enjoyed on their own, with pita bread, or in a salad.
Store leftovers in an airtight container in the fridge for up to 4 days.