Boil the spaghetti: Bring a pot of water to a boil and cook the spaghetti according to package instructions. Remove the spaghetti from the pot and drain them when done.

Prepare the canned chickpeas: Drain the canned chickpeas. Rinse them with water and pat them dry.

Whisk the egg: Crack the egg into a small bowl and whisk it thoroughly.

Chop the coriander: Bunch the coriander together and chop it finely.

Mince the garlic: Slice off the root of the cloves and peel the skin. Mince the garlic cloves with a knife or mincer.

Chop the parsley: Bunch parsley together and chop finely.

Grate the cheese: Place the grater firmly on a cutting board. Press the cheese against the surface and grind.

Blend the meatball mix: Add 10 oz canned chickpeas, 1 medium egg, 1/2 cup plain Panko breadcrumbs, 1/4 cup coriander, 2 tbsp all-purpose flour, 1 tbsp garlic, 1 tsp traditional Dijon mustard, 1 tsp Cajun seasoning, 1/2 tsp garlic powder, 1/2 tsp paprika, and 1/2 tsp ground black pepper to a food processor. Blend until the mixture reaches a smooth consistency.

Form the meatballs: Form the mixture into equal-sized meatballs. Roll the meatballs with the palm of your hands to ensure that they’re round.

Air-fry the meatballs: Place the meatballs in an air-fryer basket in a single layer and leave some space between the meatballs. Brush 1 tbsp olive oil on the meatballs and cook them at 400 °F for 10 minutes. Make sure to turn them half way through if needed.

Start the sauce: Prepare a pan over medium heat. When the pan is hot, add 1 tbsp olive oil, 1/2 tbsp all-purpose flour, and 1 tbsp of Hunt’s tomato paste. Stir for 30 seconds.

Add the sauce ingredients: Add 1 1/2 cups homemade tomato sauce, 1/2 cup water, and 1/2 tsp salt. Mix to combine.

Toss the meatballs with the sauce: Add the chickpea meatballs to the pan and toss for 3 minutes.

Stir in the spaghetti: Add 14 oz cooked spaghetti and mix for 5 minutes.

Garnish and serve: Sprinkle with 2 tbsp parsley and 0.5 oz grated parmesan cheese.