Let the chickpeas soak in water all night.
The next day, rinse and cut/grind them.
Traditionally, a manual grinder was used, but today there are many appliances available.
Grate the onion and the tomatoes.
Mix all ingredients and let the mixture rise for some time.
When it is ready, take small quantities of the mixture using a tablespoon and deep fry.
As an alternative, use self-rising flour without using dry yeast and do not wait until the mixture rises, but deep fry immediately.
250 gr chickpeas
2 cups all-purpose flour
1 sachet of dry yeast
1 onion grated
a bunch of chopped parsley
a bunch of mint or dried mint
a bunch of dill
1 teaspoon oregano
sunflower oil or corn oil (for frying)