To make the chickpea balls use boiled chickpeas. If you use tinned ones, wash them well with tap water before using them. Once they are well rinsed, put them into a cooking machine together with 1 egg, oregano, garlic, 3 tablespoons of bran breadcrumbs, 1 teaspoon of lemon juice and one teaspoon of salt. Blend it all until you get a thick cream, then put it into a bowl.

Mix the dough with your floured hands, pick a piece at a time and make balls. Rub the chickpea balls in flour and 2 eggs, which you have to whisk with a fork, and finally cover them with breadcrumbs.

Once they are ready, put them onto a plate and let them rest for 15 minutes. In the meantime, pour seed oil onto a pan and heat it up until you get many bubbles around a wooden meat skewer stick once you put it onto the pan.

Fry the balls making sure they brown on both sides. Drain and put them into a bowl using absorbent cooking paper.

Mix the Greek yoghurt with our potato mix, lemon juice and salt to taste. This fresh sauce will be a perfect side dish for hot-served chickpea balls.