1 cup dried chickpeas
1 tsp baking soda
1/2 tsp kosher salt
1 tsp ground cumin
1 tsp ground coriander
1 medium onion, peeled and chopped
1 clove garlic
3 Tbsp roughly chopped flat-leaf parsley
1 Tbsp lemon juice
1/2 tsp cayenne or ground chile pepper
Peanut or canola oil, for frying
Pita breads, shredded lettuce, chopped tomatoes, hummus (for serving)
Soak the chickpeas in 6 cups of water for 24 hours. Drain and place in a food processor with all of the ingredients except the oil, and process until well ground.
Heat the oil in a wok. Form the chickpea mixture into 12 balls, and when the oil is hot, fry a few at a time. Remove from the oil with a skimmer or slotted spoon, and drain on paper towels.
Serve warm or at room temperature on a pita bread, with lettuce, tomato, and hummus.