# Clean the
chickpeas at night. Wash it and rest in water for overnight. Pour the
chickpeas with the water, which the
chickpeas rested in, into a pot and boil until the
chickpeas soften.
# Add grated
onion and crushed
garlic onto the stale
bread slices. Knead the mixture until the
bread slices soften.
# Add ground meat, cumin, salt and black
pepper on it, and knead the mixture for 5 minutes. Place it onto the lowest layer of the fridge and refrigerate for 1 hour.
# Then pick pieces, which are smaller than
walnuts but bigger than
hazelnuts, from the mixture and roll them. Fry them in sunflower oil in a skillet.
# For preparing the roux, put the margarine into a pot and melt it over medium heat. Then add
flour in it and roast, until the color of the
flour turns into pink.
# Then, add cold broth , vinegar, crushed
garlic, black
pepper and salt on it. Cook it by stirring constantly, until the mixture reaches to the right consistency.
# Add the boiled
chickpeas and fried meatballs into the roux. Stir it for one time, without losing the shape of the meatballs. Cover the lid of the pot, and cook the meal over low heat for about 10 -15 minutes.
# Serve it hot.
