Soak a pack of chick peas over night, with a change or two of water
Put through the mincer with cumin, coriander (spice not herb), parsley, garlic, salt, dried chilli and black pepper. Oh, and soe fresh parsley.
Mix in 1.5 tablespoons of flour
Form into balls smaller than a golfball but not so much
Fry in a non stick pan in olive oil
On the side we had hummous (yes, another form of chickpeas), some reduced venison burgers and some greek yogurt spiced up with a little salty garlic.