I prefer to make these myself in large batches, and then freeze. This means I can have a much healthier wheat-free version, which isn't deep-fried.
The recipe goes something like this:
2 tins chickpeas (in water - no added sugar, or salt)
1 tsp each baking powder, cumin seeds, ground coriander and chilli flakes
1/2 tsp black pepper, 1/2 tsp paprika, 1/4 tsp cinnamon
2 crushed cloves garlic
2 tbs each fresh chopped parsley and coriander
Juice of 1 lemon
Mix everything together in a food processor, then transfer to the fridge for 1-2 hours, to allow them to firm up. Shape into balls - this recipe makes approx. 20 - and brush with a little olive oil. Bake in a pre-heated oven for about 30 mins.
Serve in a wholemeal pitta with avocado, hummus, sprouted seeds, finely shredded cabbage and beetroot.