1 1/2 cup chickpeas without their skins (either soaked overnight or leftover chickpea soup)
1 large onion, finely chopped
2 tbsp cumin
1 medium-sized egg
3 tbsp flour
2 tbsp oil
3/4 cups finely chopped parsley
For the sauce
2-4 tbsp oil
1 onion finely chopped
3 cloves garlic, finely chopped
3 cups tomato, finely chopped
1/2 cup white wine
1/2 cup water
1 tsp cumin
1 tsp oregano
1 tsp sugar
Strain the chickpeas, blend the onions in a food processor, add the chickpeas and continue blending. Add the cumin, the salt and the pepper. Mix and then add the egg, the flour, the oil and finely the parsley.
Form small soutzoukakia (a kind of oblong shape, not round), coat in flour and place in the freezer for 30' to allow them to get firm.
Sauté the onion in the oil, add the garlic, the tomatoes, the wine and 1 cup water, salt, pepper, sugar, oregano, cumin and allow the sauce to simmer.
Sauté the soutzoukakia in 1 tbsp oil (I just grilled them for a while) and then add them to the sauce and simmer for 45' adding a little water if necessary.