Drain the chick peas. Quarter the onion and potato. Run all through the fine holes of a meat grinder along with the garlic two times. Add coriander, cumin, salt, pepper, cayenne and flour and mix well. Run this mixture through the grinder once more. Mix again. Cover and leave to rest for two to three hours. Heat the oil for deep frying. While the oil is heating add the baking soda to the chick pea mixture. With dampened hands, form mixture into balls the size of a walnut, then flatten slightly into a patty. Deep fry, making sure patties are cooked through and are golden brown. Remove from oil with a slotted spoon and drain on paper towels. Serve with Pita bread by cutting the loaves in half and filling the pockets with 2 or 3 patties. Add sliced radishes, chopped parsley, diced tomatoes, pickles and hot peppers. Drizzle Sesame Seed sauce over the contents.