383g Chick Peas

150g White Onion

1/2 tsp Bicarbonate of Soda

1 tsp Ground Cumin

2 cloves Garlic

1 tsp Ground Coriander

10g Parsley


1. Soak the chick peas overnight.

2. Rinse and drain the chick peas and pass through a fine mincer, together with the onion.

3. Add all the other ingredients and mix into a smooth paste.

4. Leave to rest for 1 hour in the refrigerator.

5. Mould the mixture into small portions between two dessert spoons and leave to rest for a further 15 minutes.

6. Deep fry in hot oil (180°C) until golden brown.

7. Serve.