scant 2 cups dried chickpeas
1 tablespoon minced garlic
1/4 cup minced fresh parsley
1 tablespoon fresh mint, coarsely chopped
1 teaspoon minced hot green chili
1 teaspoon salt
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1 1/5 teaspoons baking powder
3 tablespoons warm water
olive oil for frying
Soak chickpeas for12-15 minutes. Drain and place them in a food processor. Add scallions, garlic, parsley, mint, chili, salt, cumin, and coriander.
Mix baking powder with the 3 tablespoon warm water and add mixture to food processor.
Process until smooth. Transfer mixture to a small bowl, cover, and refrigerate for 30 minutes.
Heat 2 inches of oil to 375.
Roll mixture into ping-pong sized balls. Slip them into the oil, a few at a time, making sure they don't stick to the bottom.
Cook, turning for about 6 minutes or until the balls are dark, even brown on all sides. Remove with slotted spoon, drain and serve.
You can also try placing them on a greased or parchment lined baking sheet and baking them.