Lamb Merguez Meatball Or Falafel Recipe

Mix

In a large bowl combine the ground lamb, chopped parsley and cilantro, minced garlic, harissa, tomato paste, cumin, coriander, smoked paprika, cinnamon, cayenne, salt and pepper. Mix gently with your hands or a spoon until spices and herbs are evenly distributed but do not overwork the meat (about 30–45 seconds).

Bind

Add the beaten egg and panko breadcrumbs to the lamb mixture. Fold in just until incorporated. If the mixture feels too loose to form, chill 10–15 minutes to firm up.

Shape

Portion the mixture into golf-ball sized meatballs (about 1.25 inches / 30 g each). You should get roughly 16 meatballs from 1 lb of lamb. Place on a tray and chill 10 minutes to help them hold shape.

Cook

Heat a large skillet over medium-high and add 2 tablespoons olive oil. When shimmering, add meatballs in a single layer without crowding (work in batches). Brown on all sides, turning gently, about 6–8 minutes total until an instant-read thermometer registers 160°F (71°C). Reduce heat if they brown too fast and finish cooking gently. Transfer to a paper-towel-lined plate.

Finish (optional oven)

If you prefer to finish in oven: after browning, transfer meatballs to a baking sheet and bake at 375°F (190°C) for 8–10 minutes to reach internal temp 160°F (71°C).

Serve

Serve warm with lemon wedges, warm pita and yogurt-tahini sauce (below).

Prepare chickpeas

Drain the soaked chickpeas very well and pat dry with paper towels. Do not use canned chickpeas for best texture.

Process

In a food processor pulse the chickpeas, chopped onion, garlic, parsley, cilantro, cumin and coriander until coarsely ground — the mixture should hold together but still be slightly grainy (20–30 short pulses). Scrape down the bowl as needed.

Bind & rest

Transfer mixture to a bowl. Stir in baking powder, flour, salt and pepper. If using, stir in sesame seeds. Refrigerate 30–45 minutes to hydrate and firm up; this makes shaping easier.

Shape

Form the falafel into small balls or flattened patties about 1–1.5 inches in diameter (yields about 16).

Fry

Pour neutral oil into a heavy skillet to a depth of about 1/2 inch (or heat a deep pot for deep-frying). Heat to 350°F (176°C). Fry falafel in batches, turning once, until deep golden and crisp, 3–4 minutes per side for shallow fry, 2–3 minutes for deep fry. Drain on paper towels.

Bake option

For a lighter option, brush or spray patties with oil and bake on a parchment-lined sheet at 400°F (200°C) for 20–25 minutes, flipping halfway, until golden and cooked through.

Serve

Serve hot with lemon wedges, pita and yogurt-tahini sauce.

Make sauce

In a small bowl whisk together the Greek yogurt, tahini, lemon juice, olive oil and 1/4 teaspoon salt until smooth. Taste and adjust lemon or salt. If too thick, add 1–2 teaspoons water to loosen.

Assemble

Warm pita bread. Spread a spoonful of yogurt-tahini inside, add 3–4 meatballs or 2–3 falafel patties, top with diced cucumber and tomato (if using), a drizzle of more sauce and a squeeze of lemon.