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 tinned chickpeas, drained
• 500g lamb mince
• 1/2 cup fresh coriander leaves

Lamb and chickpea balls recipe

In a frying pan, heat the oil over medium heat and fry the onion until translucent. Add the garlic, cumin, ground coriander, cumin 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

• I also love serving these with tzatziki in pita pockets.
• If you make these into small bite-size balls, you can serve them on a platter with dip at cocktail parties.
• When I serve these to my children I thread them onto skewers after being cooked. They love ‘food on a stick’ .
• This recipe was created by Jennifer Cheung for Kidspot.

Read more on Kidspot:

• Lamb, pumpkin and chickpea salad
• Lamb koftas with mint salad
• Pita pockets with pork and parmesan meatballs