Chickpea balls with yoghurt sauce

Chickpea balls with yoghurt sauce

Chickpea balls with yoghurt sauce


500 g boiled chickpeas
3 eggs
2 tsp Sicilian oregano
1 tsp garlic powder
Bran breadcrumbs
plain flour
1 tsp lemon juice
½ l seed oil
Fine salt
Ingredienti per la salsa
170 g Greek yoghurt
2 tsp our potato mix
1 tsp lemon juice
2 tsp extra virgin olive oil



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.

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