Add 1½ cups drained chickpeas to a food processor; pulse on high until smooth and creamy, pausing occasionally to scrape down sides for an even texture.

Toss in 1 cup raw almonds and 6 pitted Medjool dates; pulse about 30 seconds until mixture begins to clump, resembling coarse sand with sticky pockets.

Sprinkle in 1 teaspoon ground cinnamon, ¼ teaspoon ground cumin, ¼ teaspoon ground ginger, a pinch of sea salt, and 1 teaspoon vanilla extract; pulse briefly to distribute spices evenly.

Scoop tablespoon-sized portions of dough; roll gently between your palms to form smooth, round balls, aiming for uniform size and texture.

Arrange balls on a parchment-lined tray; refrigerate for at least 30 minutes to firm up and allow flavors to meld before serving.

Transfer chilled energy balls to an airtight container; store in refrigerator up to one week or freeze for up to one month.