Place chick peas and 3 cups of water into a saucepan and bring to the boil. Simmer for approximately 45 minutes until tender.
Soak burghul in 1 cup of boiling water for 10 minutes and drain well.
Process chick peas, burghul, garlic and parsley in a food processor to a coarse paste. Blend in remaining ingredients, except oil.
Moisten hands, shape mixture into walnut sized balls. Place on a tray and leave aside for 30 minutes.
Deep fry 6 balls at a time in hot oil, cooking for approximately 5 minutes, until golden brown. Turn to brown evenly.
Drain on paper towel and serve.