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¼ cup (60ml) olive oil
1 onion, finely chopped
2 garlic cloves, crushed
2 teaspoons ground cumin
1 teaspoon ground coriander
½ teaspoon ground chilli
400g can chickpeas, drained, rinsed
400g lamb mince
½ cup finely chopped coriander leaves

Coriander dip

1 cup (280g) Greek-style yogurt
1 Lebanese cucumber, finely chopped
1 tablespoon finely chopped coriander

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. Heat 1 tablespoon of oil in a frying pan on medium. Saut— onion and garlic for 2 minutes, until soft. Add cumin, coriander and chilli and cook for 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 for 3 minutes each side, until browned all over and cooked through. Drain on paper towel.

4. Meanwhile, make coriander dip by combining all ingredients in a small bowl. Season to taste. Serve with lamb and chickpea balls.