Soak your chickpeas overnight in 2-3 cups of water. The next day, drain well and dry with a kitchen towel.
Combine the shallot, garlic, five spice, and white pepper along with the chickpeas in a food processor. Blitz into a crumbly paste.
Refrigerate your paste for 1-2 hours. Then when you are ready to fry, form into irregular shapes (see note). Before frying, optionally combine 1 teaspoon each of additional five spice and white pepper to use as a dusting powder.
Heat your oil to 300ºF. Drop your chickpea balls in a few at a time, making sure not to crowd the pan. Fry for 1-2 minutes, depending on your desired level of brownness. If you are using a dusting powder, dust your chickpea balls as soon as you remove them. Enjoy immediately.
You can form regular balls or random chicken shapes by squeezing the chickpea mixture in both hands. If your chickpeas aren't sticking together well, oil or wet your hands with water.