2 cups dried chickpeas
1 cup fresh parsley
3/4 cups fresh coriander
1/2 cup fresh dill
2 garlic cloves
1 Tablespoon ground cumin
1 Tablespoon ground coriander
1 teaspoon cayenne pepper
juice of 1 lemon
Cover the chickpeas in cold water. Soak in the refrigerator for 24-36 hours. Remove from the water. Rinse in cold water. Pat the chickpeas to remove excess water on a tea towel.
Blend the fresh herbs together in a blender/ food processor. Add the spices and chickpeas.
Blend until the mixture resembles an even paste (do not worry if there are a few chunks of chickpea remaining).
Refrigerate the mixture over night.
Form into Tablespoon sized balls. Deep fry 3-4 minutes in hot oil.
Serve on with a salad, in a pita/ wrap, or as a snack with a creamy dip.