PREPARATION

1. In a bowl, add 200 grams chickpeas, 500 milliliters water and soak for 8 hours.
2. Take a pressure cooker, add the soaked chickpeas, 1.5 litres water and cover it with lid.
3. Cook until you hear 5 - 6 whistles.
4. Open the lid and remove it from heat.
5. In a blender, add 1 tablespoon lemon juice, 2 tablespoons roasted sesame seeds, 1 1/2 tablespoons garlic, 1/2 teaspoon salt, 1 tablespoon olive oil and blend it well.
6. Transfer this into a mixing bowl, add 350 grams boiled mashed potatoes, 20 grams mint, 2 tablespoons all purpose flour, 1 1/2 tablespoons corn flour, 1/2 teaspoon salt and mix it well.
7. Take some mixture in your hands and shape it into a ball.
8. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
9. Drain it on an absorbent paper.
10. Garnish with cheese and coriander.
11. Serve.