Ingredients

2 teaspoon chili flakes
1 tbsp cumin seeds
½ in piece of cinnamon stick
1 teaspoon mustard seeds
1 teaspoon ground turmeric
14 oz can chickpeas, drained
14 oz ground meat
1 large onion, finely chopped
2 large garlic cloves, crushed
1 egg
1 tbsp Worcestershire sauce
2 tbsp tomato puree
Small bunch parsley, chopped
Salt and ground black pepper
Oil, for deep-frying

For the harissa dip
1 cup thick plain yogurt
1 ½ tbsp rose water
2 teaspoon harissa

Directions
1. Grind the chilis, cumin, cinnamon, mustard seeds and turmeric together in a mortar and pestle.
2. Place the chickpeas in a food processor and process them to a pulp. Transfer to a large bowl and add the ground meat, onion, garlic, egge, Worcestershire sauce, tomato puree and parsley. Add the ground spices and season with salt and pepper. Mix together well.
3. Take small amounts of the mixture and shape into balls the size of cherry tomatoes. Place the spicy meatballs on a serving platter.
4. To make the harissa dip, stir together the yogurt, rose water and harissa and chili.
5. Heat the oil for deep-frying in a wok to 375F. Transfer to a burner at the table.