Ingredients: 30-34 pieces
10 1/2 oz/30 dkg chickpeas, salt, 1 large onion (1 tablespon onion cream), 1 cup parsley, 4 cloves garlic (2 teaspoon garlic cream), 1/2 teaspoon ground coriander, 1/2 teaspoon ground caraway
seeds, 1/4 teaspoon black pepper, 3 rolls, 3 heaping tablespon breadcrumbs, 2 eggs, cooking oil for deep frying

Pick through the chickpeas, rinse them, soak in cold water about 4-5 times its volume for a few hours,
or overnight. Next day, rinse them and cook until tender in lightly salted water, covered, 1 1/2- 2 hours. Strain, after it has cooled drain well, and
grind up. Mince the peeled onion and parsley fine and add to the chickpeas. Season with crushed
garlic (garlic cream, onion cream), coriander, caraway, and pepper. Pre-soak in cold water and squeeze out the rolls, mix in with the chickpeas, along with the breadcrumbs, and eggs. Refrigerate for half an hour. With your hands wet, form into small balls. Deep fry in hot oil for 6-7 minutes
and drip thoroughly. It is delicious hot or cold. It is served as a filling in pita bread with raw vegetables and sauces.

Words of Wisdom
Can also be prepared in a deepfryer set at 350°F/175°C in about 6 minutes.

Preparation time: 2 hours 30 minutes + soaking
Calories per serving: 563 for 7 pieces
Skill: Easy to prepare