• 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.
Additional Notes
Its a good idea to have multiple pans going at one time to make the cook ... otherwise the 2 hours could turn into a half a day. :)