• 4 cups ground chick peas
  • Salt
  • 1 tbsp mint
  • 1 tsp baking soda
  • 1-2 tbsp lemon juice
  • 4-8 cups corn oil


  • Mix ground chick peas, salt, mint in bowl
  • Put baking soda in one corner of chickpeas bowl
  • Add lemon juice over baking soda to cause a foaming reaction. Mix into the chickpeas as it foams.
  • Heat corn oil in pot on medium high heat until hot and ready for deep frying
    • If oil starts smoking, it is burning and won’t be good! Let it cool or try again with new oil.
  • Scoop into the hot oil 1.5 inch discs with an indent/hole poked in the middle (with the back of a spoon) for even cooking throughout
  • Flip and wait until they float to the top of the oil
  • Scoop out and air dry in a strainer
  • Serve in a pita with tomatoes, lettuce, parsley, pickled radishes, and sauce (tahini, yoghurt, lemon)


Learned to make this from my mother-in-law, Taghrid! – Andrew

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