Soak chickpeas in plenty of cold water for at least 12 hours. Drain them; do not cook them.

Ingredients

• 350 gChickpeas (garbanzo beans, bengal gram), mature seeds, raw
• 120 gOnions, raw
• 12 gGarlic, raw
• 30 gParsley, fresh
• 20 gOil, olive, salad or cooking
• 4 gSalt, table

Method

1. Soak chickpeas in plenty of cold water for at least 12 hours. Drain them; do not cook them.
2. Blend chickpeas with onion, garlic, parsley and salt into a coarse mixture. Shape 16 small patties.
3. Heat 40 g oil in a pan and fry patties in batches for three to four minutes per side. Drain briefly.