Place the bulgur in a small bowl, add enough cold water to cover and
let soak for 10 minutes. Drain through a sieve lined with a piece of
cheesecloth. Wrap the cheesecloth around the bulgur and squeeze out
the excess water.
Place the chickpeas in a blender or a food processor fitted with a
metal blade and blend until finely chopped. Or coarse chop.
Place the bulgur, chickpeas, lamb, bread crumbs, egg, lemon juice,
garlic, coriander, cumin, salt, pepper, and mint in a large mixing
bowl and combine well.
With cold, wet hands, roll the mixture into 30 balls, about 1-1/2"
(3 cm) in diameter. Place on a large plate, cover and refrigerate for
at least 20 minutes. Re-roll the chilled meatballs, if necessary, to
refine the shape.
Heat half the oil in a large, non-stick skillet over medium heat.
Reduce the heat to low, add half the meatballs and cook, moving and
turning over frequently, until browned on all sides and cooked in the
center, about 6 to 8 minutes. Test one for pink-center. Transfer to
paper toweling when done. Cover with foil to keep warm.
Heat the remaining oil in the skillet and cook the remaining
meatballs.
Place meatballs on a warm serving platter. Serve hot, garnished with
mint and salad leaves or dandilion greens. Serve with yogurt in a
bowl.
Variations:
* Use less meat.
* Substitute ground turkey.
* 1 md egg instead of lg
Notes:
Served with a salad with cucumber, it was a complete meal. As
appetizer, sweeten by adding a generous 1 tb red currant jelly to the
meatball.
