Soak the chickpeas in water and baking powder for 12 hours.
Drain chicpeas and thoroughly rinse and place in a processor to puree. Add the onion, garlic, cumin, chilli, parsley, egg, flour and seasoning.
Shape the mixture into small balls.
Preheat the oven to 160 degrees Celsius.
Heat a non stick pan with 1 tbs safflower oil and fry evenly in batches (approx 10 at a time).
Drain any excess oil but setting them down on absorbent kitchen paper. Transfer to a baking sheet and place in the oven to stay warm while you repeat the process and cook all the balls.
Serve with tzatziki dip and parsley sauce (see recipe list).
Note: Oleic safflower oil is specially developed stable oil suitable for cooking at high temperatures. It has a light taste and won't affect the flavour of the food. Available from health food stores.