Preheat oven to 425°
Prepare baking pans. Place a wire rack over a sheet pan of the same size. Coat the rack with cooking spray or olive oil.
In a medium-sized bowl, give ⅓ cup of chickpeas a rough mash.
Add 8 ounces ground chicken breast and 8 ounces ground chicken thighs to the bowl.
Add ½ cup of fresh bread crumbs.
Add 1 tablespoon of minced garlic, 1 tablespoon of chopped parsley, 1 teaspoon of lemon juice, and 1 tablespoon of olive oil.
Using your hands, mix everything together. Only mix until the ingredients are incorporated.
Mix together all the spices - cumin, smoked paprika, kosher salt, coriander, turmeric, cardamom, and cayenne.
Add one egg, ½ cup of plain yogurt, and the spice mix to the bowl.
Again mix everything only until all ingredients are distributed. The meatball mixture will be wet.
It helps to use a small scoop to make the meatballs, about 1 ½-inch in size or .75 ounce in weight. You can also use two spoons - one to scoop and one to help remove the meatball from the other spoon.
Place the meatballs on the rack. The recipe makes 24 meatballs.
Place the sheet pan and rack in the oven and bake for 15 minutes.
Combine the meatball glaze ingredients. I microwave the glaze for 8 seconds to help warm the oil which helps to release the scent of the garlic.
Brush each meatball with the glaze.