Step 1

Drain the chickpeas and add them and everything else except the oil to a food processor. Process until smooth.

Step 2

Remove the blade, rub some olive oil on your hands then scoop out about 1½ tablespoons of mixture per ball (I use a medium cookie scoop) and roll into balls. The olive oil on your hands stops the mixture sticking to your fingers and makes the balls look smoother and neater. If you're oil-free use slightly damp hands. Place them on a plate or baking tray as you go.

Step 3

Heat a large nonstick skillet over medium heat with a tablespoon of oil in it. Add the chickpea balls and cook for 8 to 10 minutes, moving them around frequently until golden on all sides.

Step 4

Place on a lined baking tray and bake at 350°F (175°C) for 20 minutes, turning them halfway through the cooking time.

Step 5

Place the chickpea balls in your air fryer. Air fry at 350°F (175°C) for 10 to 14 minutes or until golden. The cook time will vary depending on your brand of air fryer so keep a close eye on them.