chick peas dry- soak overnight with a pinch of baking soda- 200 gms
fresh parsley- few sprigs – enough to make the mixture nice and green and give it a burst of flavour
fresh peeled garlic cloves – 4 nos.
lemon juce- from 1 lemon
salt – to taste
white onion peeled- 1 no
sesame seeds- about 2 tsp/10 gms
now drain the chickpeas, and grind to a semi smooth paste, without any water,(ok maybe 20 ml or so) but with the onion, parsley, and the garlic. add in the lemon juice, the sesame seeds and season with salt.
form into about 20 gm patties and deep fry till browned and cooekd through.
serve with tahina sauce (tahina thinned down with some natural yoghurt ) called taratoor sauce in lebanon/syria
good as a snack or in a bun as vege filling.