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. Enjoy!