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1
Preheat the broiler on high.
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2
Line a rimmed baking sheet with aluminum foil.
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3
Pulse 1/2 cup of the pita chips in a food processor until finely ground.
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4
Transfer to a large bowl and drizzle with 1 tablespoon each red wine vinegar and olive oil.
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5
Coarsely chop one of the onion halves and add it to the food processor.
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6
Add 1/4 cup of the mint and the garlic and pulse until very finely chopped.
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7
Add this mixture to the bowl with the ground pita chips and mix well with your hands.
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8
Add the beef, cinnamon, 1/2 teaspoon salt and 1/4 teaspoon pepper and mix gently with your hands until well combined.
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9
Dampen your hands and form the mixture into 24 small meatballs, using about 1 tablespoon for each.
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10
Place on the prepared baking sheet, spacing the meatballs about 1 inch apart.
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11
Spread the tomatoes cut-side up in a single layer on the other side of the pan.
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12
Broil until the meatballs are almost cooked through and browned and the tomatoes are blistered, 4 to 5 minutes.
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13
Let cool slightly.
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14
Combine the yogurt, the remaining 4 tablespoons red wine vinegar and the remaining 1 tablespoon olive oil to make the dressing.
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15
Very thinly slice the remaining onion half and add it to a clean large bowl along with the lettuce, bell peppers and remaining 1/4 cup mint leaves.
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16
Toss with the dressing and 1/8 teaspoon each salt and pepper.
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17
Top with the meatballs, tomatoes and remaining 1 cup pita chips and serve.
