Ingredients
1 tbsp olive oil
1 onion
finely diced
2 cloves garlic
crushed
1 tsp ground coriander
2 tsp ground cumin
1 tsp chilli flakes
1 x 400g tin chickpeas
drained
500g lamb mince
½ cup fresh coriander leaves
Equipment
- 1 frying pan
- 1 food processor
- 1 bowl
Instructions
- In a frying pan, heat the oil over medium heat and fry the onion until translucent. Add the garlic, cumin, ground coriander, and chilli flakes. Cook for 2 minutes and set aside.
- Process chickpeas in a food processor until smooth and combine in a bowl with the onion mixture, lamb and fresh coriander. Roll into balls with wet hands.
- Heat vegetable oil in a frying pan over medium heat and cook the lamb and chickpea balls until brown and cooked through.
- Serve with hummus and tabouli rolled up in Lebanese bread or homemade tortillas.
Notes
Tip
When serving to children, thread the cooked balls onto skewers after being cooked. They love 'food on a stick'.
Variation
Serve with tzatziki in pita pockets.
Variation
Make them into small bite-size balls and serve on a platter with dip at cocktail parties.
