1 Drain and rinse chickpeas, set aside. 2 In food processor finely chop all other ingredients. 3 Add chickpeas to processor and pulse just enough to mash and mix ingredients, but not too much that it becomes a paste.  4 Adjust seasoning to taste and let sit for at least 2 hours. 5 Heat frying pan with a nice layer of oil or use a deep fryer. 6 Roll about 15 balls from the batter and fry until browned on all sides. 7 Serve with all the fixings, we like Israeli salad, hummus, tahini, pickles, fried eggplant, fried onions, schug and pickled cabbages.