Ingredients:
2 cups of chickpeas
2 large onions
3-4 spring onions
1 bunch of dill
1 bunch of mint
1 bunch of parsley
Salt, black pepper
Oil
Flour
Instructions:
Soak the chickpeas in water from the previous day. The next day, drain the chickpeas well and mash them in the blender. Then, finely chop all the other ingredients with a knife, put them together with the chickpeas and mix well. Let the mixture stay for 2-3 hours in the fridge.
In a deep frying pan, pour a lot of olive oil and put it over medium heat. Shape the mixture into small balls, put them in flour and fry until they are golden. You can serve the dish with some lemon slices and tahini sauce.
Tip: The traditional recipe suggests letting the chickpeas soak in water and not boiling them. If you boil them, as other recipes suggest, the balls will absorb much more oil while you fry them.
Click here for the book of Father Epiphanios \'\'The cuisine of holy Mount Athos\'\'.
