Sounds like not everyone in 1994 had a food processor.

From Vegetarian Fast Food: Over 200 Delicious Dishes in Minutes by Rose Elliott (1994)

These are crisp on the outside, moist and spicy within, lovely with a yogurt sauce and a fresh salad – perhaps diced cucumbers and chopped scallions. You really do need a food processor to purée the chick peas for this recipe.

CHICK PEA CROQUETTES WITH CILANTRO RAITA

Serves 2

1 onion, peeled and chopped
1 Tbsp olive oil
1 clove garlic, crushed
1 tsp cumin seeds
1¾ C canned chick peas, drained, liquid reserved
Salt, black pepper to taste
1 egg, beaten
4 Tbsp dry breadcrumbs, maybe more
Oil for shallow-frying
Cilantro Raita

Fry onion in hot olive oil, covered, for 5 minutes, until beginning to soften. Add garlic and cumin seeds and fry for 2 to 3 more minutes, then remove from flame. Put onion mixture into food processor, add drained lentils and “whizz to form a thick purée that holds together. If necessary, add little of the reserved chick pea liquid to obtain the right consistency, but be careful not to let the mixture get too moist.” Season with salt and pepper, divide mixture into fourths and form into flattish croquettes, “don’t make them too thick or the inside won’t heat through properly.” Dip croquettes first into beaten egg, then in dry breadcrumbs, “making sure they are well coated.” Heat oil in a skillet and shallow-fry croquettes for about 3 to 4 minutes on each side until crisp and brown. Drain well on paper towels. Serve with Raita.

FOR THE RAITA

2 Tbsp chopped fresh cilantro
2/3 C creamy yogurt
Salt, black pepper (preferably freshly ground), to taste

Stir chopped cilantro into creamy yogurt and season with salt and pepper.