Oh baby! These balls are made for eating! They are made chickpeas (good source of protein and fiber) and so, great for vegetarians too! Their original recipe has them fried in oil, however you can bake them like we do (less calories, ya know!).

This recipe is easy and quick to prepare, and good for everyone to eat! You can have it as part of a main meal or a snack you can take with you anywhere,,, even to the beach!


  • 250 g dried chickpeas
  • 4 cloves garlic, chopped
  • Onion, thinly sliced
  • 2 tablespoons olive oil
  • 2 tablespoons fresh parsley, chopped
  • 2 teaspoons cumin
  • 2 teaspoons of coriander seeds
  • 2 tablespoons flour
  • Salt and fresh ground pepper

For dip:

  • 200 g Greek yoghurt
  • Juice of half a lemon
  • 2 tablespoons olive oil
  • Spoon fresh parsley, chopped
  • Spoon fresh mint, chopped


  • Soak the chickpeas in water for 6 hours or overnight. Strain through, put in a pot, and bring it to boil in water for 50-60 minutes or until softens.
  • Strain through a sieve, drain well and let it dry for an hour.
  • Heat the oven to a temperature of 180°C. Cover the dish you will be using with baking paper.
  • Cook the onion and garlic in two tablespoons of olive oil until soft.
  • With the food processor grind the chickpeas, onion and garlic, cumin and coriander.
  • Put the mixture into a bowl and add the flour, parsley, salt and pepper.
  • Crush everything together with your hands and form the mixture into balls of about 3cm in diameter.
  • Put the chickpeas balls on the dish, spread evenly with olive oil and bake for 25-35 minutes. Make sure to turn them half way through baking so they are evenly cooked. (As said before, feel free to fry them!)
  • In the meantime, prepare the dip by putting all dip ingredients in a bowl and mixing them well together.
  • Serve with balls of chickpeas with the yoghurt dip.