# Firstly blend or pound
almonds to turn them into bulgur pieces size. Pound the roasted
chickpeas also to turn them into powder.
# Put ground meat, grated
onion, black
pepper, salt, ginger powder, pounded
almond and roasted
chickpea powder into a mixing bowl. Knead the mixture, until it smoothens.
# Place the mixture onto the lowest layer of the fridge, and refrigerate it for about 1 hour.
# Add enough water onto the mixture of powdered
chickpea, until it reaches to a low consistency, it must stand over the meatballs.
# Pick pieces, which are smaller than normal, shape them as patties.
# Dip the meatballs into the mixture of roasted
chickpea, then put them into the hot oil in the skillet, fry both of the sizes. Then, place them onto the paper to remove the extra oil int the meatballs.
# Serve them hot.
