Add pine nuts and kirmizi biber, stirring briefly, and pour over chickpea mixture.

Discard the juices, then add the onion mixture to the chickpea mixture.

Using your hands, shape the chickpea mixture into 2-inch balls.

Using a 1-inch ice cream scoop, form the chickpea mixture into balls that are slightly smaller than golf balls.

To serve, spoon the chickpea mixture onto plates and place the octopus on top.

Transfer the spices to the chickpea mixture, along with the salt, mint, cilantro, parsley and sesame seeds.

Place remaining stock in saucepan, and add chickpea mixture to it.

Divide the chickpea mixture into strips, about 3 inches long and 1/4 inch wide.

With moistened hands, shape the chickpea mixture into patties, using 1/4 cup of the mixture for each patty.

Top with half of the chickpea mixture.