Lamb meatballs with hummus and salsa in pita
( SERVES 4 )

Viva 18/9/2008

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Amanda Laird

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300 g	Lamb mince
1 clove	Garlic, crushed
1 tsp	Cumin seeds
1 tsp	Sumac powder, or paprika
1 tsp	Lemon, zest
1	Onion, small, very finely diced
1 tbsp	Parsley, finely chopped
1	Salt & freshly ground pepper, to season

1 can	Chickpeas, 400g, drained
2 tsp	Tahini
2 cloves	Garlic, crushed
1 tsp	Ground cumin
¼ cup	Lemon, juice
½ tsp	Cayenne pepper
¼ cup	Olive oil
1	Salt & freshly ground pepper, to season

½	Onion, small
1 tbsp	White wine vinegar
1 tbsp	Extra virgin olive oil
1	Lemon, or 2 limes, juiced
2	Vine-ripened tomatoes, finely diced
½ cup	Cucumber, finely diced
1 to taste	Salt

You'll also need 4 small pita breads, cut in half, and salad greens to serve.

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.
To make the hummus, puree all the ingredients in a food processor until smooth, adding a little water if necessary. Check for seasoning.
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.
Fill the pita breads with some greens then add the meatballs, hummus and salsa.