INGREDIENTS 500 gr chickpeas (left in the water from the previous day) 2 medium potatoes 1 chopped onion 3 garlic cloves 2 eggs ½ tsp cumin 2 tbsp Horio Koroneiki variety olive oil 3 tbsp flour 4 tbsp grated Horio Mature Graviera ½ tbsp fresh parsley, dill and spearmint Salt and Pepper Sunflower Oil for frying | | DIRECTIONS- Boil chickpeas and potatoes in a pot filled with water. Drain.
- Put onion, garlic, eggs, cumin, potatoes, Horio Koroneiki variety olive oil, salt, pepper, and herbs in a blender and mix well. Gradually add chickpeas and blend.
- Pour mixture into a bowl and add Horio Mature Graviera cheese, stirring and gradually adding flour.
- Form mixture into balls with the help of a spoon. Flour them and fry over medium heat until golden brown.
- Serve with yogurt.
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