In a large bowl crushing chickpeas mushy. Onions, garlic and parsley very finely chopped, mixed and added to the chickpeas. Egg, cumin and coriander, salt, black and red pepper, lemon juice and baking powder also mix thoroughly. Added to chickpeas and the mixture was stirred while adding the oil. Slowly add breadcrumbs, until it no longer sticks to the walls, but not crumble. There are also balls which were flattened. Fry in preheated oil, so they are immersed purposes, but not to swim. Separately, mix the sauce products, such as cucumber grated very finely. Before presenting the sauce must be stored in the refrigerator at least 30 minutes.