Materials

• 1 cup boiled chickpeas
• 1 teaspoon 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

for frying

• Sunflower oil

For the tahini sauce

• 1 cup of tahini
• juice of 2 lemons
• 1/4 teaspoon 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 meatballs, put the bulgur in a bowl, pour hot water over it and cover it with a plate. Let it swell for 20 minutes. Pass the remaining ingredients through the food processor until it reaches a puree consistency and add to the swollen bulgur. Knead until all the ingredients are well defined and let it rest in the refrigerator for two hours. Break off pieces from the mixture, roll them and fry them in hot oil. Take it on a paper towel and absorb excess oil. Mix all the ingredients for the sauce in a bowl. Transfer the meatballs to a serving platter. Drizzle sauce over it. Serve hot garnished with chives.

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