How to cook
Soak the chickpeas in water for 12 hours. If there's any flakes, remove them. Knead the chickpeas, onions and other spices together and pour them into a blender. Blend until you get a smooth mixture. Leave to rest for 30 minutes.
Shape flat round balls from a walnut-sized mixture. Leave the prepared patties for about 15 minutes to set in their shape. In a deep pan, heat oil, enough to cover the meatballs. Fry the meatballs until golden - brown. Place the finished balls onto a napkin to drain their oil.
Preparing the sauce: Mix the yogurt, tahini, lemon juice, crushed garlic cloves and 1/4 teaspoon ground cumin. All the ingredients for the sauce are blended in a blender. Place the resulting mixture in the freezer.
Serve with Lebanese bread and the yogurt sauce.