Boil broccoli in plenty of boiling water for about 15 minutes.
Boil the chickpeas or drain them.
Once cold, combine all the ingredients for the balls in a mixer and blend until you get a smooth mixture (about a minute).
Then shape into balls (8-10 depending on the size).
Whisk an egg in one dish and prepare the breadcrumbs in another dish. Then dip the balls first into the beaten egg and then into the breadcrumbs.
Then prepare the sauce by mixing the yoghurt with a pinch of salt, pepper, chives to taste, and a drop of oil. Garnish with wild fennel or more chives.
Preheat a pan with olive oil and once hot cook the balls for about 5 minutes on each side, until golden and crispy.
Place on a dish and garnish with yoghurt sauce, a slice of San Daniele ham, and wild fennel or chives.