In a large bowl combine ground beef, grated onion (squeeze out excess liquid if very wet), 2 minced garlic cloves, chopped parsley, cumin, coriander, cinnamon, smoked paprika, salt, black pepper, egg, and panko. Mix gently with your hands or a spoon until just combined; avoid overworking to keep meatballs tender.

Shape kofta

Divide the mixture into three equal portions. With slightly wet hands, shape each portion into an oblong meatball (about 3–3.5 oz / 85–100 g each) or round if preferred. Place formed kofta on a plate or tray and refrigerate for 15–20 minutes to firm up (optional but helps them hold shape).

Sear kofta

Heat 2 tablespoons olive oil in a large, heavy skillet over medium-high heat. When oil is shimmering, add the kofta, leaving space between them. Sear 2–3 minutes per side until nicely browned all over. They will not be fully cooked through — transfer seared kofta to a plate and set aside while you make the sauce.

Tomato & Chickpea Sauce

Sweat aromatics

In the same skillet, reduce heat to medium and add 1 tablespoon olive oil if needed. Add the diced onion and cook, stirring occasionally, until soft and translucent, about 6–8 minutes. Add the remaining 3 minced garlic cloves and cook 30–45 seconds until fragrant.

Build sauce

Stir in the tomato paste and cook 1–2 minutes, stirring constantly, until it darkens slightly. Add crushed tomatoes, beef stock, cumin, coriander, red pepper flakes (if using), brown sugar, salt, black pepper and the bay leaf. Stir to combine and bring to a gentle simmer.

Add chickpeas and kofta

Add the drained chickpeas to the simmering sauce and nestle the seared kofta into the sauce, spooning some sauce over them so they sit partially submerged.

Simmer slowly

Reduce heat to low, cover the skillet partially (lid tilted) and simmer gently for 20–25 minutes, turning the kofta once halfway through, until the meatballs are cooked through (internal temperature 160°F / 71°C) and the sauce has thickened slightly. Taste and adjust seasoning with additional salt, pepper, or a pinch more sugar if tomatoes are very acidic.

Finish

Stir in lemon juice and half of the chopped cilantro or parsley. Remove and discard the bay leaf. Spoon a little yogurt on top of each kofta if using, and garnish with remaining herbs.

To Serve

Serve three kofta with generous spoonfuls of chickpea-tomato sauce over warm flatbreads or rice, with a dollop of yogurt or labneh and extra herbs on top. Leftovers keep covered in the refrigerator for up to 3 days or freeze without yogurt for up to 2 months.