Garlic, salt, parsley leaf, coriander leaf, cumin.
For the sauce:
Juice and zest of 1/2 lime
Pinch of salt
Soak the chickpeas in cold water and leave them overnight. In the morning, replace the water and place the chickpeas on the stove, bringing the water to a boil, then drain them and leave them aside to cool. Finely chop the onion, garlic, coriander and parsley leaves. Finely grind the cooled chickpeas and mix all the ingredients. Season to taste. If needed, add water to form a solid mixture that can be easily shaped. Shape the croquettes and fry them in oil until they get a nice color.