Add the Chickpea Fusilli pasta to a large pan of boiling water. Reduce to a simmer. Stir occasionally. Cook for 4-5 minutes maximum. Drain well, flash under cold water for a few seconds to stop cooking. Toss in a little olive oil to taste. Set aside.
Add all of the meatball ingredients into a bowl and mix well using your hands. Form into balls.
Heat 1 ½ tbsp. olive oil in a large non-stick frying pan over a medium high heat. Add the meatballs and cook until browned. Sauté for 2-3 minutes until translucent. Add the sauce ingredients and bring to a medium-low heat to simmer.
Transfer the meatballs with the sauce into the cooked Chickpea Fusilli pasta.
Combine the pasta and meatballs. Serve on a plate with some sprigs of fresh parsley.