Soak the dried chickpeas in water overnight. Ensure they are fully submerged and allow them to swell.
The next day, drain the chickpeas and rinse them under cold water.
In a food processor, combine the chickpeas, parsley, cilantro, onion, garlic, cumin, salt, black pepper, and baking powder. Pulse until you have a coarse, grainy mixture. Do not over-process; the mixture should hold together but still have some texture.
Transfer the mixture to a bowl and refrigerate for about 30 minutes to help it firm up.
Heat vegetable oil in a deep pan over medium heat. You’ll know it’s ready when a small amount of the mixture sizzles upon contact.
Using wet hands, form the mixture into small patties or balls, about the size of a golf ball.
Carefully drop the fritters into the hot oil, making sure not to overcrowd the pan. Fry them in batches until they are golden brown and crispy, about 3-4 minutes per side.
Once cooked, remove the fritters from the oil and drain on paper towels. Serve hot.
These fritters are best enjoyed fresh but can be stored in an airtight container in the fridge for up to 2 days. Reheat before serving for optimal texture.