Serves 6 persons
200g raw chick peas
100g peeled potatoes
1g bicarbonate of soda
Salt & pepper
Oil for frying
Soak the chick peas overnight in plenty of cold water.
Pass all the ingredients except the corianer & bicarb through a meat mincer.
Stir all the ingredients with the cumin & bicarb & season well. Use more salt than you would think.
Using 2 spoons form the mix into balls & drop carefully into thenhot oil ( preferably a deep fat fryer).
After 1 minute, turn them over & fry on the other side.
Serve with tahina or garlic mayonnaise.