Roasted Chickpeas and Turkey Meatballs with Lemony Onions and Yogurt

Ingredients

2 15-ounce cans chickpeas drained and rinsed

1 tablespoon fennel seed

1 teaspoon ground cumin

1 teaspoon ground turmeric

1 large red onion thinly sliced, divided

2 tablespoons olive oil

Kosher salt and freshly ground black pepper

1 455 grams pound ground turkey

1/2 cup panko or another plain, dry breadcrumb

1/4 cup plain yogurt

2 tablespoons water

1 teaspoon kosher salt

1 large egg

2 garlic cloves, minced

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

1/2 teaspoon ground turmeric

1/4 teaspoon cayenne, hot paprika, or red pepper flakes plus more to taste

2 tablespoons chopped cilantro, flat-leaf parsley or mint leaves, or a mix thereof, plus more to garnish

3 tablespoons lemon juice from about 3/4 of a lemon

3/4 cup plain yogurt

Toasted pita wedges

Harissa or another hot sauce

Equipment

oven

fork or potato masher

#40 cookie scoop

rimmed baking sheet

Directions

Heat oven to 400 degrees. Combine chickpeas, fennel seed, cumin, 1 teaspoon turmeric and half the red onion slices on a rimmed baking sheet. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast for 25 minutes, until beginning to firm/crisp up.

Meanwhile, make meatball mixture. Mix all ingredients in a large bowl with a fork or a potato masher. Form into 1.75-inch meatballs.

Remove sheet pan with chickpeas from the oven (leave oven on) and move the chickpeas to the sides of the pan, clearing a space in the center. Lightly coat center with a thin coat of oil. Add meatballs to oiled area, not touching. Place baking sheet in oven and bake 10 to 15 minutes, or until meatballs are cooked through.

Meanwhile, toss remaining onion slices with 2 tablespoons lemon juice and season with salt and pepper; set aside.

Combine yogurt with remaining 1 tablespoon lemon juice and season with salt and pepper; set aside.

When meatballs are cooked, scatter remaining fresh herbs over the tray. Serve with lemony onions and yogurt, toasted pita wedges and hot sauce.