500 gr chickpeas (left in the water from the previous day)2 medium potatoes1 chopped onion3 garlic cloves2 eggs½ tsp cumin2 tbsp Horio Sustainable Olive Oil3 tbsp flour4 tbsp grated Horio Mature Graviera½ tbsp fresh parsley, dill and spearmintSalt and PepperSunflower Oil or Horio Classic Olive Oil for frying
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