Recipe

Lamb and chickpea balls

These lamb and chickpea balls are a little spicy but very delicious when served with homemade coriander dip. They make the perfect tasty tapas dish to serve for friends and family.

Dec 27, 2013 1:00pm
  • 20 mins preparation
  • 20 mins cooking
  • Makes 30 Item
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Ingredients

Lamb and chickpea balls
  • 1/4 cup (60ml) olive oil
  • 1 onion, finely chopped
  • 2 clove garlic, crushed
  • 2 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground chilli
  • 400 gram can chickpeas, drained, rinsed
  • 400 gram lamb mince
  • 1/4 cup finely chopped coriander leaves
  • 30 small pastry cases, basil leaves, to serve (optional)
Coriander dip
  • 1 cup (280g) greek-style yoghurt
  • 1 lebanese cucumber, finely chopped
  • 1 tablespoon finely chopped coriander leaves

Method

Lamb and chickpea balls
  • 1
    Heat 1 tablespoon of oil in a frying pan on medium. Cook onion and garlic for 3 minutes, stirring, until soft. Add ground cumin, coriander and chilli and cook for 1 minute, until fragrant. Set aside
  • 2
    Place chickpeas in a food processor and process until smooth. Combine chickpeas, onion mixture, lamb mince and coriander in a bowl and season. Roll level tablespoons into balls.
  • 3
    Heat remaining oil in a frying pan on medium-high. Cook meatballs in batches for 6-10 minutes, until browned all over and cooked through. Drain well on paper towel and set aside.
  • 4
    CORIANDER DIP: Meanwhile, combine all dip ingredients in a small bowl. Season to taste.
  • 5
    Place meatballs in pastry cases with a basil leaf, if using, and serve with dip.

Notes

Makes 30 Refrigerate the meatballs before cooking so they hold their shape.

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