Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
In a food processor, blend the chicken breasts, parsley, red onion, chickpeas, garlic cloves, tomato paste, smoked paprika, cumin, salt, pepper, and onion powder until it forms a cohesive mixture.
Shape the mixture into meatballs of your desired size.
Place the meatballs on a baking sheet lined with parchment paper or sprayed with cooking spray.
Lightly spray the meatballs with cooking spray to help them brown and avoid sticking.
Bake the meatballs in the preheated oven for 20-25 minutes, or until they're cooked through and golden brown on the outside.
Once baked, let the meatballs cool slightly before serving.
Enjoy the chicken shawarma meatballs as a tasty appetizer or main dish—on their own, with pita bread, or in a salad.
Store any leftovers in an airtight container in the fridge for up to 4 days.
Notes
To freeze, shape the meatballs as usual and place them on a baking sheet. Freeze for 1-2 hours or until solid, then transfer to a sealable bag and freeze for up to 3 months. Bake from thawed or frozen.