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These vegan meatballs are packed with flavor, thanks to the punch of lemon zest and juice, which takes the chickpeas to the next level. These are best made ahead of time and eaten after a few hours, or even better the following day.

They are great as a main course, with French fries, in tomato sauce and pasta, in a sandwich or as an appetizer.

If you are not vegan you can substitute the aquafaba with 1 egg and the vegan Parmesan cheese with dairy one. But if I were you, I would not change a single ingredient.