Lamb and chickpea balls


  • 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.


  • 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:

Leave A Comment