Before preparing the Filling, soak the chickpeas overnight to soften.
Peel and chop the onion, then take a pan and sauté the onions with oil on medium heat for about 10 minutes until golden brown.
Add the currants, nuts, tahini, salt, and other spices into the pan and stir the ingredients until they mix well.
The day after soaking chickpeas, take two pots and pour water into both of them; boil chickpeas and potatoes in separate pots until they are soft and easily mashed.
After cooking them, mash the boiled chickpeas and potatoes in a large bowl to blend them. Add them to the pan. Stir until all the ingredients are well combined. This will be your Filling.
Knead potatoes and chickpeas well and add some water. If your hand becomes dry, make them wet to avoid sticking dough to your hand.
Take a small portion of the dough and flatten it in your hand in a circle shape. Place a spoonful of the Filling in the center of the dough and fold the dough over it, sealing the edges to form a ball, or you can use twine to tie it up.
Take a pot and pour water and salt; when the water reaches boiling, add Topik and cook them for 7 minutes.
Bring out Topik from the pot when Topik floated on the surface, drain the Topik, and let them cool in the refrigerator before serving.
When serving this appetizer, sprinkle cinnamon, currants,and pine nuts.