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1
Cook the quinoa according to the package directions and drain.
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2
Place back over the heat and stir for a minute to remove any excess moisture.
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3
Remove from the heat and cool.
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4
In a large bowl, combine the lamb, onion, garlic, cumin, coriander, sumac, cayenne, cilantro, and lemon zest; season with salt and pepper.
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5
Give it a good mix with your hands, add the quinoa, and mix again until the ingredients are evenly distributed.
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6
I taste mine here and encourage you to do the same.
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7
Cover the lamb mixture in plastic wrap and refrigerate it for at least 30 minutes, or up to 6 hours, to firm up a little.
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8
Meanwhile, prepare the chickpeas.
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9
Add the cumin to a dry saute pan and toast it for a couple of minutes over low heat, stirring often, until fragrant.
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10
Add the olive oil to the pan, then the onion and garlic, and sweat them down for about minutes, still over low heat (you're not looking for them to brown).
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11
Add the chickpeas along with the liquid in the can.
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12
Season with a little salt and pepper and simmer for about 10 minutes.
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13
You want the chickpeas to be fork tender but not so soft that they don't hold together.
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14
Give the pan a shake every now and then.
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15
Remove the pan from the heat and let the chickpeas cool a bit.
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16
Add a squeeze of lemon juice and check the seasoning.
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17
(You'll be reheating the chickpeas quickly when the koftas are cooked.)
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18
Remove the lamb mixture from the fridge and form it into football shapes.
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19
I start by rolling the meatballs the size of a golf ball and then I squash them a little to elongate them.
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20
Or you can make the meatballs in any shape you like.
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21
When you're ready to eat, heat a large saute pan over medium-high heat and add a couple of tablespoons of olive oil.
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22
Get the pan pretty hot, but not smoking hot.
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23
You want to get a nice color on the lamb, but not so much heat that the outsides burn before the insides cook.
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24
Place the meatballs one by one in the pan and cook them for about 4 minutes each, until browned on the outside and cooked through in the middle.
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25
(If you want to prepare them in advance, cook them for a couple of minutes in a very hot pan to give them some color and then transfer them to a baking dish.
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26
When you're ready to serve, finish them off in a 400 oven for a few minutes.)
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27
While the meatballs are cooking, gently warm the chickpeas over low heat.
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28
Place the warmed chickpeas on a serving platter and top with the meatballs.
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29
Keep the heat going on the saute pan that held the meatballs and use that oil to fry the pita bread strips, about 1 minute each side.
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30
Place the pita strips on the side of the platter, top the whole thing with cilantro leaves, and serve.
