Soak the chickpeas in 4 liters of water overnight, pour off the liquid, rinse the peas in the sieve under running water. Finely chop the onion and garlic, sauté in a little olive oil until translucent, add the carrots, turmeric and 5 tablespoons water, reduce over a low heat for 15 minutes, stirring again and again. Puree the onion mixture with diced carrots, chickpea flour, star anise, turmeric and sea salt in a blender, add a little water if necessary. Shape this dough into small balls (approx. 3-4 cm in diameter) with moistened hands, deep-fry in hot vegetable oil at 160 degrees for approx. 4 minutes, degrease as much as possible on kitchen paper, keep warm in the oven under aluminum foil.