# Firstly blend or pound almond
s to turn them into bulgur pieces size. Pound the roasted chickpea
s 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.