Ingredients
- 2 tablespoons oil (vegetable or olive oil)
- 1 yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 can (400 grams) garbanzo beans (chickpeas, rinsed)
- 400 grams ground lamb (mince)
- 1/4 cup coriander leaves, finely chopped
- 1 tablespoon coriander leaves, finely chopped (extra)
- 8 ounces Greek-style yogurt (natural yoghurt, 1 cup)
- 1 cucumber (Lebanese cucumber, finely chopped)
How to Make
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Step 1: Heat 1 tablespoon of the oil in a frying pan over moderate heat and add onion and garlic and cook and stir for 2 minutes or until soft and then add cumin and coriander and cook and stir for 2 minutes until fragrant.
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Step 2: Place chickpeas in a food processor and process until almost smooth.
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Step 3: Combine chickpeas, onion, mixture, mince and coriander in a large bowl and season.
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Step 4: Roll tablespoons of mixture into balls.
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Step 5: Heat remaining oil in a large frying pan over high heat and add meatballs, cook and turn, in batches, for 3 minutes or until browned all over and cooked and then transfer to a heatproof plate.
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Step 6: Combine the yoghurt, cucumber and extra coriander in a small bowl and season to taste and serve the lamb and Chickpea Balls with the coriander yoghurt.
We hope you enjoy this recipe!
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