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.