Mix the kibbeh ingredients together and knead by hand until the bulgur and flour are evenly combined without large hard grains.

Gradually add water while kneading until the mixture forms a dough that can be shaped into kibbeh.

Cook the onions over heat until golden, then add the sorrel, Swiss chard, and parsley. Add all ingredients except salt, lemon juice, and chickpeas. When the mixture is ready and reduced, add the peeled chickpeas, stir, then add salt and lemon juice to taste. Turn off the heat.

Shape the kibbeh as desired. You can spread it in a pan or shape it into discs. Place about a tablespoon of filling inside each disc, depending on the size of the kibbeh, and seal from both sides. Optionally, dip in sesame seeds for added flavor.

You can freeze them or fry them directly, or bake them in the oven. Enjoy!