| 3 kg of chickpeas300 lines of chickpeas | |
| 5 large onions, dried1 medium onion, dried | |
| 4 carrots1 small carrot | |
| 4 zucchini1 small zucchini | |
| 4 garlic cloves2 garlic cloves | |
| 1 baking powdera little baking powder | |
| 1 glass of oil2 ouzo cups of oil | |
| 150 g parsleya little parsley | |
| 150 g mintlight mint | |
| 150 g of minta little 2 cups of flour, (instead of flour you can use 3 medium potatoes, boiled or uncooked on a grater)a little flour, (instead of flour you can use 1 medium potato, boiled or uncooked on a grater) mint | |
| 6 eggs, (when we want fasting we don't add eggs)1 egg, (when we want fasting we don't add egg) |
| 1. | The day before, soak the chickpeas in lukewarm salt water for at least 10 hours. |
| 2. | The next day, grind the chickpeas in a blender (be careful not to puree them). |
| 3. | Place them in a bowl and add all the ingredients. |
| 4. | Knead them until they become a stiff dough. Shape the meatballs and fry or bake in the oven. |