Soak the Chickpeas: in a bowl, soak chickpeas in 6 cups of water overnight. After soaking, rinse and drain, then place in a pot with plenty of fresh water. Bring to the boil, then lower heat and simmer gently for 35 minutes or until the chickpeas are thoroughly cooked through. Drain.
Make the meatball mixture: To a food processor, add the cooked chickpeas and all the other ingredients. Blend until mostly smooth ~ 1 minute. Roll mixture into golf ball-sized meatballs.
In a large frypan, heat oil, add chickpea meatballs and cook 5-6 minutes, turning to brown all sides until golden.
Drain on paper towel and serve with your favourite dipping sauce.