COOK chickpeas with enough water until they get soft. In another pot cook the potato. Peel both ingredients. Pass the purée where chickpeas are, then add the peeled potato. Place in a bowl.
HEAT oil in a frying pan, fry the onion until it looks transparent. Pour the chickpeas bowl, add jam, egg and parsley and season with salt and pepper.
COVER, and settle for 15 minutes.
FORM the croquettes, pass them over flour, then soak in egg and at last over the breadcrumbs previously mixed with sesame seeds.
HEAT in a frying pan, fry onion until it gets transparent.
HEAT enough oil, fry the croquettes until they get lightly browned.
DRAIN over absorbent paper.