Place beans in a bowl and cover well with cold water. Leave to soak for
2 days, changing water 2 or 3 times.
Drain beans and remove skins by pressing each firmly with fingers. Bean
should pop out, otherwise tear skin with fingernail then squeeze.
Pass cleaned beans through food grinder using fine screen.
Combine with spring onion, parsley, coriander, garlic, salt, peppers and
soda.
Pass through grinder twice more, then knead to a paste. Let mixture rest
for 30 minutes.
With wet hands shape about a tablespoon of mixture at a time into thick
patties about 4 cm (1½") in diameter.
Dip each side in sesame seeds if desired.
Place on a tray and leave at room temperature for 20 minutes.
Heat oil to 180°C (350°F) or until a cube of bread turns golden
in 1 minute.
Fry patties a few at a time until deep golden brown, turning to brown
evenly. Each lot should take 5 minutes to cook.
Drain on paper towels.
Serve hot with flat bread such as Khoubiz, Salata Tahina and assorted
salad vegetables, such as tomato, cucumber, sweet peppers and lettuce.
Food processor method: Combine prepared ingredients and process in 2 lots
using steel blade. Mix well to evenly distribute flavors, rest mixture 30
minute then fry as directed above.
