Crisp on the outside and fluffy on the inside.
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.
Using a tablespoon measure, scoop out heaping spoonfuls of the mixture into your hand. Gently shape each into a ball 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.
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