Name: Lamb and chickpea balls
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 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

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.

Makes 30 Item

Prep

20M

Cook

20M

Total

40M

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Ingredients

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

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.

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

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