Kofta Nakhod

Description
Chickpeas provide bulk in well-seasoned kofta, the name for various types of meatballs in Afghanistan and Tajikistan. Unlike customs in other countries, they are boiled in soup or water and served separately from soup.
 * Serves 8
 * Makes about 18 meatballs

Ingredients

 * 1 cup dried chickpeas, covered with hot water and soaked overnight, or at least 8 – 10 hrs
 * 1½ lb ground beef
 * 1 large onion, grated
 * ¼ tsp pepper
 * 1 tsp salt, or to taste
 * ¼ tsp ground cinnamon
 * 1 tbsp dried mint, crushed
 * 1 tbsp bread crumbs, matzoh meal, or plain flour
 * 4 cups water, boiling

Directions

 * 1) Drain chickpeas in a colander, then grind them rather fine in a processor.
 * 2) Mix everything together except water.
 * 3) To prepare meatballs:.
 * 4) Moisten hands with cold water and prepare meat and chickpeas balls 1½ inches in diameter.
 * 5) Put the meatballs into boiling water, one at a time, and simmer over moderate heat for 45 minutes.
 * 6) Remember that chickpeas are ground but not cooked.
 * 7) The meatballs may also be cooked in a light chicken broth.
 * 8) Serve meatballs and soup separately with bread, rice, and pickles.