Soak the peas overnight and then strain them. Mix peas, onion, parsley, coriander, cumin and garlic. Stop before the mixture becomes like fine paste.
Add bulgur and baking powder and stir briefly two or three times with the blender.
Cover and leave in the fridge for at least two hours.
From the mixture, form balls of desired size.
Fry the balls in deep hot oil until they turn brown.
Serve the balls on a plate, with or without the sauces.
- 1 cup dried green peas
- 1 teaspoon cumin powder
- 1 onion, chopped
- 1 teaspoon baking powder
- 4 teaspoons bulgur
- ¼ cup chopped parsley
- ¼ cup chopped coriander
- 3 cloves garlic
- oil for frying