Saute the onions in hot oil in a skillet until softened. Set aside.
Process the chick peas and cooked potatoes in a food processor using the metal “S” blade.
Place the ground chick peas, potatoes and remaining ingredients in a large mixing bowl; mixed well.
Use hands, knead the ingredients together, making sure the mixture holds together. NOTE: kept a bowl of water nearby to dip my hands, if mixture felt a little dry.
Shape the mixture into 21 ping pong sized balls.
Cut 21 (6”x6”) squares out of two-ply cheesecloth, and 21 (10”) strands of kitchen twine.
Wrapped each ball in a cheesecloth and tied the top with a piece of twine.
Cook several topiks at a time in a pot of salted, gently boiling water, until they floated to the top- about 5 to 7 minutes.
Remove each from water; allowed them to cool on a wire rack; untied them.
Serve the topik with a drizzle olive oil and squeeze of fresh lemon.