Wash dried chickpeas under running cold water till water runs clear. Or rinse them with water 2-3 times or till the water is not cloudy any more.

Soak them in enough water for 20-24 hours. Pay attention: we are soaking for almost 1 ½ to 2 days NOT overnight. If living in warmer climate and have fear of going bad then you can reduce the soaking time to 12-16 hours.

After the soaking time they will increase almost triple in size. Drain the excess water completely.

Now take cumin seeds, coriander seeds and black peppercorns in a pan and turn the heat on medium low.

Dry roast them with stirring constantly till they get slight color and you notice the aroma of roasted coriander seeds

Remove it to a plate and let it cool down. Then grind into a powder using spice grinder and keep it aside.

Now in a food processor, take parsley, cilantro and garlic cloves. Pulse it few times till herbs are almost finely chopped.

Now add soaked, drained chickpeas, onions, freshly ground masala, red chili powder, salt and lemon zest.

Now start pulsing it. If needed scrape the sides and push the mixture inside. DO NOT add any water. Pulse till you get coarse mixture.

Remove it to a bowl. Cover it and keep it refrigerated for 30 minutes.

After the resting time, remove it from the fridge. Start shaping into balls or patty.

Once you have shaped enough balls, heat the oil in a pan on medium heat for deep frying. Or choose other method below.

Once hot add few balls into the hot oil carefully. Do not overcrowd the pan. Fry them in batches.

After sometime keep moving them for even frying and browning.

Once golden brown and crispy, remove it by using slotted spatula and drain the excess oil.

Keep them on paper towel lined plate and similarly fry rest.

For Baking and shallow frying method, please see below instructions mentioned in step by step recipe.