First, wash and soak all the beans overnight (garbanzo (channa), black beans, kidney beans, black eye peas) Soaked beans will be double in volume, resulting in almost ½ cup each.

Cook all soaked beans along with potatoes and carrot in a pressure cooker with little water and salt.

Once the cooked beans have cooled down, put it into a food processor. Peel the potatoes and grind them as well. If you don't have a food processor mash it well with your hand.

Heat a big pan on a medium heat, once it is heated add oil, and cumin then add the mashed beans and vegetables to it, along with all the other powders and salt.

Mix everything well and cook in a very low heat for about 1 to 2 min and then switch off the stove.

Once this is cool make it into a small ball and run it over a bread crumbs and just give a little pat to flatten it. If you think the mix is not friendly enough to make the balls add bread crumbs and mix it well.

If you are not planning to use the patties right away, you can store it in a freezer by wrapping them individually with aluminum foil, plastic paper or wax paper, and keep all this in a ziploc bag.