Place chick peas and broad beans in a dish, with one teaspoon of bicarbonate soda, cover with water and leave to soak overnight.
The following day, drain and rinse the peas and beans and place in a food processor with the chilli, garlic, onion and coriander. Process until finely ground and mixed well. The texture will still be a little course, this is fine.
Add the salt, pepper, spices and remaining 1 teaspoon bicarbonate soda and mix well.
Heat the oil in a medium wok, fryer or saucepan to medium-high heat.
Scoop tablespoons (a round soup spoon is best) using a second tablespoon to form little round patties, that are a little flat, using the second tablespoon to push each one into the oil. Cook for around 3-4 minutes, until golden. Remove and drain on paper towel. Serve warm on a bed of lettuce and tomato with a scoop of tahini and some pickles on the side.
For the Tahini:
Combine the tahini and salt in a small bowl, gradually add the combined lemon juice and water. If a little thick, you can add a little more water. Add the tomato, cucumber and parsley and serve.
*Note: Tahini is a ground sesame paste that you should find in the health food section of your supermarket.