• Preheat the oven to 375. Line a baking sheet with parchment paper or a silicone baking mat.
• Drain and rinse the chickpeas. In a medium bowl, smash the chickpeas with the back of a fork until they are about half-way smashed. There should still be some chunky texture to them. Add onion, garlic, panko, egg, salt and pepper, and parsley. Combine the chickpea meatball mixture, the best way is with your hands.
• Use a tablespoon or small ice cream scoop to portion out the meatballs. Roll them in your hands to form the meatballs.
• Bake for 15-20 minutes or until the meatballs are lightly browned.
• Combine the barbecue sauce, jam, and cayenne pepper in a small bowl.

Oven Method

• Place the barbecue jelly sauce in a saucepan and heat until the mixture has melted. Add the chickpea meatballs and stir until heated through.

Slow Cooker Method

• Spray the insert of a 3-quart slow cooker with cooking spray. Add the cooked meatballs and the barbecue jelly sauce. Heat on low for 3-4 hour or high for 2-3 hours.