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    Servings: Not specified

    Directions

    Drain chick peas. Quarter onion and potato. Run all

    through fine holes of the meat grinder along with the

    garlic two times. Add all remaining ingredients except

    baking soda and vegetable oil. Mix well. Run through

    grinder once more. Mix again. Cover and leave to rest

    for two to three hours. Heat oil for deep frying.

    While oil is heating add baking soda to the chick pea

    mixture. With dampened hands, form mixture into balls

    the size of a walnut, then flatten slightly into a

    patty. Deep fry, making sure patties are cooked

    through and are golden brown. Remove from oil with a

    slotted spoon and drain on paper towels.

    Ingredients
    • 1 lb Chick peas -- (soaked for 24 h
    • 1 md Onion
    • 1 md Potato -- peeled
    • 4 Garlic cloves
    • 1 t Ground coriander
    • 1 t Cumin
    • 2 ts Salt
    • 1/2 ts Pepper
    • 1/2 ts Cayenne
    • 1 tb Flour
    • Vegetable oil for frying
    • 2 ts Baking soda

    Parsed from recipe text (no separate ingredient records).
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