Put dried chickpeas in a large bowl and add cold water to cover them and about 2-3in higher than the chickpeas. Soak chickpeas for at least 12 hours, 24 hours is preferred. 

The chickpeas should have doubled in size and be tender. 

Add chickpeas to a food processor and add all ingredients. You may have to do it in batches if your food processor is small. 

Pulse the ingredients until we’ll combined and then put on high and process until it is like course sand and should be able to form balls.

Cover and set in fridge for at least 1 hour, up to overnight until you’re ready to form balls/patties. This will help the mixture stick together better. Note: If the mixture seems too wet and won’t form into balls/patties add some more flour to help them bind better. Note: As a last resort, if the mixture still won’t form balls, you can add 1 egg as a binder. 

Once your ready, form into 2in balls, I used a cookie scoop to help. They should be roughly the size of a golf ball. 

Heat vegetable oil in a cast iron skillet to about 375.

Fry one ball as a tester for seasoning and to see if the oil is the right temp. It should take about 2-3 minutes per side to get nice and golden brown. If it browns too fast or too slow adjust the temp and try another tester to get the temp just right. Note: if formed into patties they will cook about 1-2 minutes per side.

Fry in batches.

Serve! Traditionally, this is served in pitas with a slew of other ingredients (lettuce, tomato, tahini, hot sauce) or just eat however you would like!