Start the night before by soaking the dry garbanzo beans. Change the water in the morning and they will be ready for grinding up in the evening.

Place the soaked beans, minced red onion & bell pepper, garlic, spices, salt and herbs in a food processor. Pulse until well combined, mashed and minced up, but not necessarily pureed. You can set this mess aside to chill if you like until right before you want to cook them.

One of those ice-cream scoopers that scrape out the ball work great for this as they evenly measure, but a spoon is really all you need.

Place the garbanzo or your favorite flour in a dish (toss in a pinch of salt if you like). Shape the balls about 2-3 tablespoons big. Roll into the flour.

Heat a skillet over medium heat. Drizzle in the vegetable oil. Place the ball in and sear on one side for 3-5 minutes, flip over and continue searing for 3-5 minutes until golden brown on each side and hot in the center. They will flatten slightly in the process.

A few extra tips:
Add more oil as needed.
Note that the balls will probably flatten a bit into patties as you work with them- that’s great. (If you want them to stay round, deep frying is a better option.)
Put in several balls at one time, but do not crowd them or allow them to touch as each one needs space to cook on their own.
Place them in a dish when they are done frying and warm at 250 while you make the rest or prepare the remaining dinner.

If you loathe pan frying, try them in the oven instead:
Turn your oven on to 400. Dip the balls in the oil on each side or spritz them well with an olive-oil mister and place on a baking sheet. Roast for 5-10 minutes, flip over and continue baking until hot in the center. You may have to cut one in half to test it out and make sure it is cooking through nicely.