Place the drained and dried chickpeas into a high-speed food processor.

Add the peanut butter, maple syrup, vanilla extract, and sea salt to the processor bowl.

Process the mixture on high for 2 to 3 minutes, scraping down the sides periodically, until the texture is completely smooth and no chickpea fragments remain.

Add the oat flour and pulse 5 to 10 times until fully incorporated and the dough reaches a rollable consistency.

Transfer the dough to a mixing bowl and fold in the mini chocolate chips using a spatula.

Use a small mechanical scoop or tablespoon to portion the dough into 12 equal units.

Roll each portion between palms to form smooth spheres.

Arrange on a parchment-lined tray and refrigerate for 20 minutes to set before serving.