These tasty lamb meatballs pack a fibre punch with the addition of chickpeas – combined with the harissa-spiked hummus, they're a total hit.
3 slices wheatmeal toast bread, crusts removed
⅓ cup whole milk
½ red onion, roughly chopped
5 cloves garlic
2 teaspoon sea salt
1 tablespoon ground cumin
2 teaspoon ground coriander
2 teaspoon cumin seeds
1 teaspoon chilli flakes
¼ cup roughly chopped parsley
1 400 gram tin chickpeas, drained
450 gram lamb mince
⅓ cup sesame seeds
olive oil spray
mini pita breads
½ cup semi dried tomatoes
½ cup kalamata olives
1½ cups hummus
3 tablespoon dukkah
½ cup parsley or coriander leaves
2–3 tablespoon harissa paste
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.