Making the fritter dough: Use a food processer to combine the flour, baking powder, eggs, butter, salt and pepper.
Slightly crush the chickpeas. Mix the chickpeas with 30 g of the tomato compotade, fresh coriander, ground cumin, Sarawak pepper, lemon juice and salt. Form semi-circles of dough and place a toothpick in the middle. Place the chickpea filling on the dough. Add two or three semi-dried tomato segments and some pickled onion.
Close the semi-circles and submerge the sambouseks in oil to fry for a few minutes.