1 Grind the chickpeas to a fine paste in food processor. Add onion and garlic and process again. Add coriander, cumin, pepper, parsley, salt and baking powder and process until mixed well.
2. Pour enough oil into a pan to deep fry and heat to a very hot temperature, about 375F (175C). Make small balls about 1 1/2" (4cm) in diameter. Deep fry a few balls at a time for about 2 to 3 minutes until golden.
Serve 5-6 balls per pita with various toppings such as humus, tehina, chopped tomatoes, chopped cucumbers, chopped onions, pickles, cabbage salad, fried eggplant (aubergine), hot sauce, etc.