|Ham stock||2 1⁄2 Cup (40 tbs)|
|Chopped parsley||2 Tablespoon|
|Black pepper||To Taste|
|Bacon fat/Drippings||1⁄4 Cup (4 tbs)|
1) In a bow of water, soak the dried chickpeas for about 8 hours, or preferably overnight.
2) Drain the chickpeas and in a saucepan, put them along with the stock. Bring the mixture to a boil, cover the pan with a lid, and gently cook over low heat for about 2 hours or till the chickpeas are tender. In case the chickpeas are too hard, the cooking time can stretch for up-to 5 hours.
3) Drain the chickpeas and make a coarse puree out of them in a blender or a food mill.
4) Peel the onion and finely chop it.
5) Melt the butter over low heat and sauté the onion for about 5 minutes.
6) Into the chickpea puree, blend the cooked onion, along with the finely chopped parsley.
7) Season with salt and pepper to taste and use a beaten egg to bind the puree.
8) On a flat plate, spread the mixture and then divide it into 8 equal parts.
9) Use floured hands to roll out each part into a ball. Flatten the ball into a round patty shape.
10) Chill the patties till they have set. This usually takes 30 minutes.
11) In a heavy-bottomed pan placed over moderate heat, put the fat and heat it. Saute the patties till they have turned golden brown on both the sides. Turn once to allow even cooking.
12) On paper towels, drain the patties.
13) Serve hot.