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1. Soak the dried chickpeas in a large amount of cold water for 24 hours before beginning. Once soaked, drain and dry them.
2. Peel the onion and garlic and cut into quarters. Wash the coriander and remove the stalks. Place all ingredients in the bowl fitted with the ultrablade knife. Mix at speed 12 for 15 seconds. Bring the mixture to the center of the bowl using a spatula. Mix for another 5 seconds.
3. Bring the mixture to the center again and mix for another 5 seconds. Mix/blend until mixture is finely chopped. The mixture should not be completely uniform; it should still contain some small chunks. Wet your hands and form little balls. Press them firmly so they keep their shape during cooking. Deep fry at 350°F for 1 1/2-3 minutes or until deep golden brown.