* 225 g (8oz) Dried Chickpeas, soaked overnight in cold water, boiled until soft (about 2 hours) and drained
* 75 g pitta bread, torn into pieces
* 75 g fine burghul
* 1 small onion, peeled and chopped
* 1 teaspoon Cumin seeds, ground
* 1 teaspoon Coriander seeds, ground
* 1 - 2 teaspoons chilli flakes or chilli powder (or to taste)
* 1 - 2 Garlic cloves, peeled and crushed (or to taste)
* 1 tablespoon fresh coriander or Parsley leaves and stalks, chopped
* The juice and Zest from ½ a Lemon
* Sea salt and freshly ground black pepper to taste
* Vegetable oil for Frying

===Method===
* Soak the pitta breads until soft
* Soak the burghul for 15 minutes
* Squeeze as much water out of the burghul and the pitta bread, you can use a jelly bag for this
* In a Coffee grinder or Mortar and pestle, grind the Coriander and Cumin seeds.
* Rinse and drain the Chickpeas and place in a Food processor with the rest of the ingredients
* Blend until smooth
* Shape into about 25 balls and refrigerate for 2 hours to allow the flavours to mingle.
* Heat 5 cm (2") of Oil in a frying pan or Wok, or you can use a deep-fat fryer.
* Deep-fry in batches for about 4-5 minutes, until Browned. Remove with a slotted spoon and drain on kitchen paper

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