Peel and finely grate the onion. Put the minced meat, chickpea flour and grated onion in a sufficiently large bowl. Salt and pepper. With the addition of hot, boiled water, process all ingredients with a mixer (dough hook) into a mushy, tough dough. The chickpea flour soaks up a lot of water, don`t be surprised.
Put enough oil in a pan (if possible coated) so that the bottom is well covered. Heat the pan on the highest setting. Moisten your hands and use the meatball dough to shape flat meatballs the size of your hand and press a hole in the middle. Let the meatballs slide into the oil and fry brown on both sides over a slightly lower heat.
You can eat the meatballs hot from the pan, with pita bread and salad as you like; I think that salads made with vinegar go particularly well.
You can also store them (also freeze them), but then they are too dry to eat straight with bread and salad. In this case, it is advisable to make a sweet and sour sauce from a fried onion, lemon juice, sugar, water and salt. The meatballs are placed in this sauce and left to stand on a very low flame for about half an hour. If all of the liquid should be sucked up, add water. These meatballs can then be eaten well with bread and, if necessary, salad.
You can also use these meatballs to make a very tasty stew with potatoes, peas and carrots. To do this, fry the onions, add water and tomato paste, add peas and carrots as well as peeled and medium-sized diced potatoes. Salt and pepper. Cut or break the meatballs and add them as well. Let everything simmer until the potatoes are done. Stir occasionally and, if necessary, add water if the meatballs have absorbed the water.
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