Blend the Valfrutta Chickpeas with half a chopped onion, a pinch of salt, pepper and water. Add a little flour, mixing with a wooden spoon, to obtain a slightly sticky dough which you can still knead into balls. Dip in the breadcrumbs and press down to form medallions. Leave to rest for around ten minutes then immerse in the hot oil. For oven baking, place the medallions on a baking tray lined with baking paper, pour a little olive oil onto them, bake at 200° for 15/20 minutes (turn at the mid-cooking point and add a little oil). Gluten free version: use rice flour for the dough and corn flour certified as gluten free for the coating.