Wash and pick over the chickpeas. Place in a large bowl with plenty of water, and soak 12 - 24 hours.

Trim, peal, and roughly chop aromatics. Put in a food processor, and whir until coarsely chopped.

Drain chick peas. Place half in food processor. Process for 5 minutes, stopping to stir down every minute, or until ground into a smooth paste. Scoop most of it into a bowl, and repeat with the rest of the chickpeas. Combine the two batches, and mix well.

If desired, freeze in one cup batches.

When you want to eat them, take one cup per person. Mix in a pinch of baking soda for each cup - a quarter teaspoon for two cups.

Heat oil in a pan. Form patties - one cup makes six patties - and place carefully in the hot oil. Fry about five minutes, until the bottom is brown, then turn over. Cook another five minutes or until the patty is firm to the touch, and fully cooked.

Drain briefly on paper, and then serve at once. If you need to hold one batch while another cooks, place in a warm oven.