Using a food processor, pulse chickpeas 5-6 times, scrape down the side and do this 3-4 more times (you want to keep the coriander course in texture) then add to bowl.
In the food processor, add the quick oats and pulse 10 times, add to chickpea mixture.
In the food processor, add the onion, garlic, cilantro, and parsley, mix until smooth and then add to mixture.
Add the breadcrumbs to the mixture and combine lemon juice, coriander, cumin, salt, and pepper to the mixture. The filling should be light and fluffy, don’t over mix.
In a frying pan heat the oil to a med/low heat (approx 140 degrees), form mixture into a small ball and fry approx 1 ½ – 2 minutes. Test the oil with a small crumb first, it should sizzle and float, that’s when you know oil is ready.