Soak the chickpeas in plenty of cold water overnight or use canned chickpeas (soaking is not necessary then).
Peel and chop the onion and roast it in 2 tablespoons of hot olive oil for about 5 minutes, then let it cool down.
Strain the chickpeas and drain well. Puree together with beaten eggs, curd and 3 tablespoons olive oil in a blitz chopper. Mix in the breadcrumbs and season with parsley, rosemary, garlic, salt and pepper. Let rest for 15 minutes. Now form 8 loafs from the mixture. Brush with olive oil and grill in an aluminum pan on a hot grill or fry in olive oil in a hot pan. Tip: The mixture (but then without egg and with less breadcrumbs) tastes great as a dip or spread!