The night before, put the chick peas and broad beans in two separate bowls, cover with water and sprinkle each with a spoonful of bicarbonate of soda.
On the day, drain the chick peas, put in the bowl of a food processor with the remaining ingredients and process until smooth.
Form the mixture into small balls. Heat the oil in a pan over medium to high heat. Test with the mixture - if it sizzles in top of the oil it is the correct temperature but not if it sinks to the bottom of the pan, it is not hot enough. Add the balls and fry in batches for about 2-3 minutes. Drain on kitchen paper. Serve hot. If you need to reheat, pop the balls into a preheated oven at 160C (325F) gas mark 3, or into the microwave.
