Rinse chickpeas and place in a large bowl. Cover with cold water, adding
enough to allow the chickpeas to at least triple in volume. Cover and let
stand at room temperature overnight. The next day, drain, rinse, and
carefully dry chickpeas in a salad spinner.
Combine chickpeas, herbs, scallions, garlic, cumin, coriander, and salt in
the work bowl of a food processor. Pulse until chickpeas are very finely
minced, stopping the food processor to scrape down the sides as necessary. A
handful of the mixture squeezed into a ball should be able to barely hold
together. If not, process a little more.
Transfer mixture to a bowl, cover, and place in refrigerator for 15 minutes
to allow time for more starch to seep out of chickpeas. This will help the
balls retain their shape better once formed. Using a tablespoon measure,
scoop out heaping spoonfuls of the mixture into your hand. Gently shape each
into a ball (you will not be able to roll the mixture like cookie dough; this
is okay) and place them on a clean plate.
When all the balls have been formed, fill a deep cast iron, carbon steel, or
nonstick skillet or Dutch oven with 3/4 inch of oil. Heat over high heat
until oil registers 375°F on an instant-read thermometer. Carefully lower
chickpea balls into oil one at a time, allowing a little space between each
ball and cooking in batches if necessary. Adjust heat as necessary to
maintain a temperature of between 350 and 375°F. Allow to cook undisturbed
until well browned on bottom sides, then carefully flip balls with a fork
until browned on second side, about 4 minutes total. Transfer cooked chickpea
balls to a paper towel–lined plate and season with salt. Repeat with
remaining chickpea balls.
Serve immediately with tahini and/or hummus on the side, or stuffed into pita
bread with tahini, tomatoes, cucumber, pickles, and shredded cabbage.