with garlicky tahini sauce and minted-chickpea mash
Prep & Cook Time:30-40 min.
Cook Within:5 days
Spice Level:Not Spicy
A note about serious food allergies
This dish is chock-full of Mediterranean flavors, from the lamb meatballs to the savory mint-chickpea mash. The lemony, garlicky tahini sauce (tahini is a sesame paste with a light, nutty flavor) pushes this dish over the edge of splendor while simultaneously adding perfect balance. Don’t blame us if you want to make this dish every night!
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Before You Cook
Prepare the Ingredients
Peel and mince shallot. Mince garlic. Zest lemon, halve, and juice. Stem mint, stack leaves, roll into a long cylinder, and slice across the length to create very thin strips (chiffonade). Drain and rinse chickpeas in colander.
Form the Meatballs
Combine ground beef-lamb, shallot, liquid egg, half the lemon zest, ½ tsp. salt, and ¼ tsp. pepper in a mixing bowl until well-mixed. Form into 8 golf ball-sized meatballs. Place on prepared baking sheet and bake 15-18 minutes, or until meatballs reach a minimum internal temperature of 165 degrees. Thoroughly wash mixing bowl for chickpea mash.
Make Tahini Sauce
Combine tahini, garlic, 1 Tbsp. lemon juice, and ¼ cup water in a small bowl. Whisk until combined and season with ¼ tsp. salt and a pinch of pepper. Set aside.
Make Chickpea Mash
In just-washed mixing bowl, mash chickpeas with a fork or potato masher until coarsely mashed. Add 1 Tbsp. lemon juice and mint. Mix and season with ½ tsp. salt and a pinch of pepper. Add 1 Tbsp. water at a time, if necessary, to give chickpeas a spreadable texture.
Wrap pitas in a foil packet and place in hot oven for 2-3 minutes until warm and pliable. Alternatively, wrap pitas in a paper towel and microwave 30 seconds.
Plate the Dish
In a small bowl, toss half the arugula with 1 tsp. lemon juice and 2 tsp. olive oil. Season with a pinch of salt and pepper and garnish with remaining zest. Schmear minted-chickpea mash on pita. Top with four meatballs and remaining arugula. Serve with arugula salad and tahini sauce.
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