12 hours before you start cooking the dish, put the chickpeas to soak. Mix the chickpeas and other spices and put them into a blender. Blend until you get a homogeneous mixture and then let it stand for 30 minutes. Form flat round meatballs the size of a walnut from the mixture.
Let the shaped meatballs sit for about 15 minutes. Fry the meatballs until golden, take them out and drain them on a napkin. To prepare the sauce, mix the yoghurt, tahini, lemon juice, crushed garlic cloves and 1/4 teaspoon ground cumin.
Again, use a blender to blend these ingredients. Leave the sauce in the freezer for an hour to solidify. Serve the meatballs with the sauce.