Lamb And Chickpea Meatballs - cooking recipe

Ingredients

1/4 cup olive oil
1 None onion, finely chopped
2 cloves garlic, crushed
2 tsp ground cumin
1 tsp ground coriander
1/2 tsp cayenne pepper
1 can (15 oz) chickpeas, drained and rinsed
14 oz ground lamb
1/4 cup chopped cilantro
None None FOR THE CILANTRO DIP
1 cup plain Greek yogurt
1 small cucumber, finely chopped
1 tbsp finely chopped cilantro

Preparation

Heat 1 tbsp of the oil in a small skillet on medium heat. Saute onion and garlic 2 mins, until soft. Add cumin, coriander and cayenne pepper and cook 2 mins, until fragrant. Set aside.
Place chickpeas in a food processor and process until smooth. Combine chickpeas, onion mixture, ground lamb and cilantro in a large bowl. Season to taste. Roll level tablespoons into meatballs.
Heat remaining 3 tbsp oil in a large skillet on medium-high heat. Cook meatballs in batches 3 mins each side, until browned all over and cooked through. Drain on paper towels.
For the dip, combine all ingredients in a small bowl. Season to taste. Serve with meatballs.