Lamb and Chickpea Meatballs with Hummus

Roughly tear the bread, put it in a bowl and cover with milk to soak for 20 minutes. Put the onion, garlic, spices and parsley in a food processor and whiz to combine.

Add the soaked bread and egg and pulse to combine. Add the chickpeas and pulse a few times to break up, then add the mince and pulse a few more times.

Roll into 20–22 balls, as you go roll each ball very lightly in sesame seeds and place on a tray lined with bakig paper. Refrigerate for half an hour while the oven heats to 200˚C (400˚F).

Place on an oven tray lined with baking paper and spray very lightly with olive oil. Cook for 20 minutes, turning once during cooking.

Serve immediately with toasty pita breads, hummus, semi-dried tomatoes, olives and coriander. If you want to add a bit more kick to the dish, drop a few tablespoons of harissa paste into the hummus and swirl through. Serves 4–5.