Combine the onion and the garlic in a food processor and puree until getting an smooth paste.
Transfer this paste to a bowl and add to this the meat, rose water, cinnamon, the potato puree, the coriander, the parsley, the breadcrumbs, the eggs, salt and pepper.
Mix until getting a good combine mixture, divide the mixture into eight equal portions and shape them into balls.
Chill the balls for around 20 minutes in the fridge and then dust them with the flour, to coat evenly.
Heat up the oil and fry the ball until evenly browned and cooked through (around 6 minutes).
Remove from the pan and drain off with kitchen towels the excess of oil.
Serve on a bed of cous-cous accompanied by harissa sauce.