i n g r e d i e n t s :
½ lb. Chick peas, soaked overnight
2 cloves crushed garlic
1 large finely chopped brown onion
1 large finely chopped spring onion
½ cup finely chopped hot chili pepper
1 level tablespoon bicarbonate of soda
3 tablespoons plain flour
1 cup finely chopped parsley
½ teaspoon cumin
½ cup cilantro
1½ tablespoons salt
½ tablespoon pepper
Oil for frying

p r e p a r a t i o n :
1. Drain the chick peas and rinse well in cold water.
2. Mix in the crushed garlic, chopped brown onion, chopped spring onion and hot pepper. Add remaining ingredients.
3. Pound or blend the mixture into a smooth paste and let rest for at least one hour.
4. Take walnut sized balls of the mixture and mold into 1½ inch round flat shapes. (Like a mini flying-saucer)
5. Allow to rest for an additional 15 minutes, then deep fry them in hot oil until golden brown.
6. Serve with cucumbers, tomatoes, and tahini sauce.