Serves 4 – 6

1 cup dried broad beans
1 cup dried chick peas
1 tsp bicarbonate of soda
4 cloves of garlic crushed
1 tsp ground coriander
1 tbs ground cumin
1 onion chopped
1/2 cup fresh coriander chopped
1/2 cup fresh parsley chopped
1/4 tsp mixed spices
Salt & pepper



The mixed spices used here are the traditional ’7 spices’ you can buy off the shelf.

Soak the beans and the chick peas in water and bicarbonate of soda overnight or for 24 hours. Drain and wash. Put with the rest of the ingredients in a food processor, and blend till you get a soft dough like mixture. Remove and keep in the fridge for 1 hour before use. Divide and shape the mixture into small balls, the size of a wallnut. Flatten with your hand, then deep fry in hot oil till golden brown. Serve warm, rolled in pitta bread, with added salad and Tarator.


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