Soak the chickpeas in water overnight to let them expand. Boil the chickpeas in salted water, then drain them well.

Puree the chickpeas in a food processor, place them in a bowl, and add the pureed onions and dill, flour or mashed potatoes, salt, pepper, and cumin. Mix until you have a medium-thick mixture that can be shaped (not runny).

Scoop spoonfuls of the mixture, shape them into small patties, coat them in flour, and fry them in hot oil.

Let them drain on paper towels and serve.