1.In a frying pan, heat 1 tablespoon of oil on medium. Saute onion and garlic 2 minutes, until soft. Add cumin, coriander and chilli and cook 2 minutes, until fragrant. Set aside.
2.Place chickpeas in a food processor and process until smooth. Combine chickpeas, onion mixture, mince and coriander in a large bowl. Season to taste. Roll level tablespoons into balls.
3.Heat remaining oil in a frying pan on high. Cook meatballs in batches 3 minutes each side, until browned all over and cooked through. Drain on paper towel.
4.To make coriander dip: combine all ingredients in a small bowl. Season to taste. Serve with lamb and chickpea balls.
To avoid crumbling, refrigerate meatballs before cooking.
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