Soak the chickpeas overnight in at least 2 cups of water in a large covered container. The next day, remove and dry with paper towels.
Combine your chickpeas, herbs, onions, garlic, spice mix, and salt to taste in a food processor (in batches if necessary). Blitz into a fine crumbly paste. Rest, covered in the fridge, for 1-2 hours before frying.
Using wet hands, form into firm-ish 1-inch wide balls.
Deep fry at 300ºF for 2 minutes, in batches if necessary. Drain on a paper towel between batches.