Drain the canned chickpeas into a colander and rinse under water, then shake off any excess water and transfer the chickpeas into a large bowl, using a potato masher or a large fork, push down on the chickpeas until they're well mashed

Once the chickpeas are mashed, add in the bread crumbs, crack in the egg, add in the shallot and garlic, finely grate in the carrot, add in the parsley, cumin and season with sea salt & black pepper, mix together, once well mixed, push down on the mixture until you get a paste-like texture

To shape the meatballs, grab a large spoonful of the mixture and squeeze it in your hands, then shape into a ball, a little bigger than a golf ball

Heat a large fry pan with a medium heat and add in the olive oil

After a couple of minutes add in the chickpea meatballs, all in a single layer, fry for 7 to 8 minutes or until golden fried all around, then remove from the pan and set aside

Using the same pan with the same heat make the tomato sauce, add in the minced garlic and mix continuously, after 15 seconds and the garlic is fragrant, add in the paprika and thyme, quickly mix together, then add in the canned tomato sauce and season with sea salt & black pepper, mix together, then add the chickpea meatballs back into the pan, gently flip each one so they're coated in the sauce, lower the fire to a low heat

In the meantime, cut the bread rolls in half lengthwise, without cutting them all the way through, add into a preheated oven for a few minutes so they lightly toast

After simmering the chickpea meatballs for about 5 minutes and the tomato sauce has slightly thickened, remove the pan from the heat

Add the chickpea meatballs into the bread rolls, top off with the tomato sauce, then add in some grated cheese and sprinkle with chopped parsley, enjoy!