From How To Cook Everything Vegetarian by Mark Bittman
makes 6 servings
1 3/4 cup dried chickpeas 2 cloves garlic, peeled and lightly crushed 1 small onion, quartered 1 teaspoon coriander 1 tablespoon ground cumin 1 scant teaspoon cayenne, or to taste, or mild chile powder, to taste 1 cup chopped parsley ot fresh cilantro leaves 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 teaspoon baking soda 1 tablespoon freshly squeezed lemon juice Neutral oil like grapeseed or corn, for frying1. Put the beans in a large bowl and cover the water by 3 or 4 inches- they will triple in volume as they soak. Soak for 24 hours, checking once or twice to see if you need to add more water to keep the beans submerged.
2. Drain the beans well and transfer them to a food processor with all the remaining ingredients except the oil; pulse until almost smooth, scraping down the sides of the bowl as necessary; add one or two tablespoons of water if necessary to allow the machine to do its work, but keep the mixture as dry as possible. Taste and adjust the seasoning, adding more salt, pepper, cayenne, or lemon juice as needed.
3. Put neutral oil to a depth of at least 2 inches in a large, deep saucepan (more is better); the narrower the saucepan, the less oil you need, but the more oil you use, the more patties you can cook at the same time. Turn the heat to medium-high and heat the oil to about 350ºF (a pinch of the batter will sizzle immediately).
4. Scoop out heaping tablespoons of the mixture and shape them into balls or small patties. Fry in batches, without crowding, until nicely browned, turning as necessary; total cooking time will be less than 5 minutes. Serve hot or at room temperature.