Combine the chickpeas with the sesame, the cornflour, the al purpose flour and the sugar; then gradually add in the oil and mix with your hands until you get a dough
process the Obtained chickpea dough in a dough kneader machine for about 2 to 3 times so that you can handle the dough later, otherwise you can risk getting it crumbled
Melt the butter and add to it a quantity of oil; then put it into a bowl and set it aside
Cut each of the filo pastry sheets into four squares each
Preheat the oven to a temperature of about 275°F
Roll the chickpea dough into a roll to the thickness of a cigarette; then cut into the size of the filo squares
Place a roll of chickpea in each filo square after brushing each of the filo sheets very well with butter from the two sides and gently roll; then gently roll and seal the closure with a little of rose water
Arrange the graiba fingers in a circular way in an oven tray
Place the tray in the preheated oven
Meanwhile, prepare the syrup by placing 1 cup of sugar into about 2 cups of water and the juice of half a lemon and let boil for about 10 minutes
Once the chickpea graiba are perfectly cooked, remove from the oven and let cool for about 7 minutes
Decorate the graiba fingers with the syrup and sprinkle the pistachio on top
Serve and enjoy your delicious Chickpeas Graiba fingers