KEY POINTS:
Makes 4
Meatballs
300g lamb mince
1 clove garlic, crushed
1 tsp cumin seeds
1 tsp sumac or paprika
1 tsp lemon zest, finely grated
1 small onion, very finely diced
1 Tbs parsley, finely chopped
Salt and freshly ground black pepper
Vegetable or grapeseed oil for cooking
Hummus
1 x 400g tin of chickpeas, drained
2 tsp tahini
2 cloves garlic, crushed
1 tsp ground cumin
¼ cup lemon juice
½ tsp cayenne pepper
¼ cup olive oil
Salt and freshly ground black pepper
Salsa
½ a small onion
1 Tbs white wine vinegar
1 Tbs extra virgin olive oil
juice of 1 lemon or 2 limes
2 vine ripened tomatoes, finely diced
½ cup finely diced cucumber
salt
Salad greens
4 small pita breads or 2 large cut in half
1 Put all the ingredients for the meatballs into a large bowl and mix thoroughly with your hands. Wet your hands and form the mixture into small balls, set aside or refrigerate until ready to cook. Heat a fry pan, add a tablespoon of oil and cook the meatballs in batches for about five minutes. Drain on paper towels.
2 To make the hummus, puree all the ingredients in a food processor until smooth, adding a little water if necessary. Check for seasoning.
3 To make the salsa, finely dice the onion and put in a bowl with the vinegar. Stand for 1 hour then drain and discard the vinegar. Combine the onion with the oil, lemon or lime juice, tomato and cucumber. Add salt to taste and mix gently.
4 Fill the pita breads with some greens then add the meatballs, hummus and salsa.