Materials

1 cup boiled chickpeas
1 tea glass of bulgur
1 onion
3 cloves of garlic
Half a bunch of finely chopped parsley
1 egg
Salt
Black pepper
Cumin
Red pepper
3 tablespoons of breadcrumbs
1 teaspoon baking powder

to fry

Sunflower oil

For the tahini sauce

1 cup tahini
juice of 2 lemons
1/4 tea glass of water
2 cloves of garlic
2~3 sprigs of parsley
Salt
Black pepper
Red pepper

For the above

chives

How to Make Chickpea Meatballs with Tahini Sauce?

For the meatballs, place the bulgur in a bowl, pour hot water over it and cover it with a plate. Leave it for 20 minutes to swell. Process the remaining ingredients in a food processor until it reaches a puree consistency and add it to the swollen bulgur. Knead until all the ingredients are well combined and let it rest in the refrigerator for two hours. Take pieces from the mixture, roll them and fry them in hot oil. Drain it on a paper towel to absorb excess oil. Mix all the ingredients needed for the sauce in a bowl. Place the meatballs on a serving plate. Pour sauce over it. Serve hot by garnishing with chives.