Preheat your oven to 450 degrees and spray a baking sheet with cooking spray.
Spread the drained and rinsed chickpeas until a paper towel and gently dry them off. Gently rub the thin, papery skins off each one and place into a SMALL food processor (mine is 3 cups.) along with the applesauce, salt and pepper.
Heat the olive oil in a large pan on medium heat. Cook the onion until it begins to soften and brown, about 4 minutes. Add in the garlic and lower the temperature to medium/low. Cook, stirring constantly until golden brown, about 1 minute.
Add the onion mixture into the food processor and blend until totally smooth and combined, stopping to scrape the sides as necessary.
Transfer to a bowl and stir in the panko and parsley. Use a cookie scoop to form 16 1 Tbsp sized balls and place onto the prepared baking sheet.
Spray generously with cooking spray and bake for 14 minutes. Spray again and bake another 13-14 minutes, until crispy and golden brown.
To make the sauce:
While the "meatballs" cook, heat the oil in a large, high-sided pan with a lid on medium hear. Add in the onion and garlic and cook until the onion is golden brown and soft, about 3-4 minutes.
Add in the tomatoes, tomato paste, Italian seasoning, salt and pepper and bring to a boil. Boil, stirring constantly, for 1 minute.
Reduce the heat to medium/low and simmer for 10 minutes, stirring occasionally. Then, uncover and cook for 2-3 minutes, or until the liquid just begins to evaporate. Stir in the parsley.
Stir the "meatballs" into the sauce and serve over your noodles of choice. *
*Meatballs soften quickly once in the sauce, so they're best eaten right away.