Preheat oven to 375°; line rimmed baking pan with parchment paper and brush with ½ Tbsp oil. Prepare lentils as label directs; drain, spread on a paper towel-lined plate and refrigerate 8 minutes.
In food processor, purée chickpeas, reserved liquid, garlic powder, onion powder, salt, pepper and lentils until almost smooth with a few chunks remaining, scraping bowl occasionally with rubber spatula. Transfer chickpea mixture to large bowl; stir in breadcrumbs and parsley until just combined.
Form chickpea mixture into 16 (1¼-inch) “meatballs” and place on prepared pan. Brush “meatballs” with remaining 1 Tbsp oil; bake 15 minutes or until bottoms are lightly browned.
Serve “meatballs” garnished with parsley along with lemon wedges, if desired.
