Topik (Armenian chickpea-potato balls)

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cook the chickpeas in boiling water for 30 minutes.

Step 2

Drain the chickpeas, let them cool then rub them to remove some of their skins.

Step 3

Add the cooked chickpeas and salt to a food processor and blend till they resemble a flour.

Step 4

Grate or mash the potatoes until crumbled, add the chickpeas and kneed them together until a soft dough is formed.

Step 5

Heat the oil over medium heat.

Step 6

Add the onions and cook until caramelized.

Step 7

Add the spices, raisins, nuts and half the tahini, until the filling is nice and moist, up to 3/4 cup.

Step 8

Divide the dough into 4 balls.

Step 9

Place the dough on plastic wrap or a cheesecloth then flatten it to form an even circle.

Step 10

Place the filling in the middle then lift the corners of the cheesecloth and close it up well, forming a round ball of dough. Repeat with the other dough balls.

Step 11

Optionally, boil 2 liters of water with 1 tsp of salt. Add the topigs and let them simmer for 10 minutes. Remove from water and let them cool in the fridge for up to 24 hours, until slightly hardened.

Step 12

Alternatively, wrap the dough pieces in plastic wrap and let them sit in the fridge.

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