Lamb and Chickpea Meatballs


1 cup tahini
1/2 cup canned chickpeas, drained and rinsed
Freshly squeezed juice of 1 lemon
2 garlic cloves, chopped
1 1/4 teaspoons kosher salt, more as needed
Pinch cayenne

For the meatballs:
1/2 cup canned chickpeas, drained
3/4 pound ground lamb
3 scallions, white and light green parts only, finely chopped (3 tablespoons)
2 garlic cloves, finely chopped
1/2 cup finely chopped fresh cilantro
1/4 cup finely chopped fresh parsley
1 teaspoon kosher salt
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground black pepper
Large pinch cayenne

1/2 cup olive oil, for pan-frying.

1. To make the sauce, combine ingredients in a food processor. With motor on “purée,” add 1/2 to 3/4 cup water through feed tube until mixture is smooth. Taste and adjust seasoning if necessary. Sauce should be thinner than hummus.

2. For the balls, in a large bowl, mash 1/2 cup chickpeas with a potato masher or fork. Add remaining ingredients and mix well with your hands or a wooden spoon. Form into 1 1/4-inch balls.

3. Heat oil in a large skillet over medium-high heat until shimmering. Cook balls in batches, turning occasionally until golden brown all over and just cooked through, 5 to 6 minutes. Transfer to a plate lined with paper towels. Serve immediately, with sauce on the side.

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