Preparation

Soak chickpeas in cold water for at least 12 hours, then drain, rinse again and drain them using a rag or in the fan-assisted oven for 10 minutes at 100°C.
Pour the chickpeas  in a blade mixer and blend them with onion, cumin, salt, pepper. Once the mixture is minced, add coriander minced with a knife. Transfer the mixture in a bowl, cover with plastic wrap and let it rest in the fridge for one hour.
Once this time is over, shape the chickpea balls with your hands, compacting the mixture, and gradually deep-fry them in a pan with seed oil, only when the oil has reached the temperature of 170°C.
Drain the chickpea balls on paper towels .
Cut the bread into two horizontally and spread the robiola cheese on the lower part; then, add cooked ham slices and chickpea balls.
Cut with the second half of the bread, slightly press the sandwich and serve the ham sandwich!