Pitaroudia

Soak the chick peas for 8 hours or overnight to soften

Drain and boil in a pot with plenty of water. Reduce heat to medium-low and simmer until tender, about 1½ hrs.

Remove from heat, drain and rinse. Place the chick peas in a blender and process on slow speed to form a rough mixture.

Mix the chick pea mixture with the onions, tomato, mint, cumin and season with salt and pepper.

Add enough flour to form a thick dough that can be kneaded into small balls.

Spread the rest of the flour onto a large plate. Take about 2 tablespoons of the mixture and form it into a large flattened ball. Repeat with the rest of the mixture.

Roll the patties in flour, shaking each lightly to remove excess flour.

Heat enough oil, about 6 cm depth, in a large heavy skillet, over medium-high heat.

When the oil is hot, fry them until golden, turning once to cook the other side as well, 2-4 min.

Remove with a slotted spoon onto a plate lined with paper towel. Continue until all the patties are fried, replacing the oil when needed. They can be served, hot, warm, or at room temperature.