To make the chickpea meatballs, drain the can of chickpeas into a colander and rinse the chickpeas under water, then shake off any excess water and transfer the chickpeas into a large bowl, using a potato masher or a large fork mash down on the chickpeas until they're mashed

Add the bread crumbs over the mashed chickpeas, crack in the egg, add in the chopped onion, grated garlic, grated carrot, chopped parsley, cumin and season with sea salt & black pepper, mix together until well mixed, then mash down on the mixture until you get a paste-like texture

To shape the meatballs, grab a spoonful of the mixture and squeeze it in your hands, this is to ensure the ingredients and well binded together, then form it into a shape of a golf ball

Heat a large fry pan with a medium heat and add in the olive oil

After a couple of minutes add in the chickpea meatballs, all in a single layer, fry for 8 to 10 minutes or until golden fried all around, then remove from the pan and set aside

Using the same pan with the same heat make the paprika sauce, add in the chopped onion and garlic, mix continuously, after 2 to 3 minutes add in the flour, continue to mix together, after 2 minutes add in the paprika and oregano, quickly mix together, then add in the milk and broth, continue to gently mix together

Once you end up with a slightly creamy sauce, about 3 to 4 minutes, add in the lemon juice and season with sea salt & black pepper, mix together, then add the chickpea meatballs back into the pan, gently flip each one so they're fully coated in the sauce, simmer for 2 to 3 minutes

Transfer the chickpea meatballs into serving dishes, top off with the paprika sauce and garnish with chopped parsley, enjoy!