| 250 g of chickpeas | |
| 1 cup of coffee, ground walnuts or oatmeal | |
| a little fresh parsley, finely chopped | |
| a little dill, finely chopped | |
| 1 clove garlic, pureed | |
| 1 small dry onion, finely chopped | |
| ½ lemon zest and some of its juice | |
| 1 stick of oil | |
| a little baseball punter | |
| light cumin | |
| a little turmeric | |
| a little coriander | |
| salt | |
| oregano |
| 1. | Soak the chickpeas for about 24 hours. |
| 2. | The next day, drain the chickpeas well and mash them. |
| 3. | Add all the remaining ingredients and beat until homogenized, stirring in between if necessary. |
| 4. | Transfer the mixture to a suitable bowl and mix well, adding a tablespoon of flour if necessary to make it firm. |
| 5. | Form small round balls and place them in a suitable baking pan. |
| 6. | Cover them with plastic wrap and place them in the refrigerator to slow and firm up. |
| 7. | Then bake in the oven for 40´ or fry in oil for about 4´ minutes. |
| 8. | They are served hot and cold with various sauces and ointments. |
| 9. | Tip: |
| 10. | It is very important to manage to mash the chickpeas so that they don't need any flour to firm up. |
| 11. | On the days when we catalyze egg and milk, you can add eggs or a little milk, but you will definitely need flour to make them firm. |