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.

Combine ground beef-lamb, shallot, liquid egg, half the lemon zest, 1/2 tsp. salt, and 1/4 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.

Combine tahini, garlic, 1 Tbsp. lemon juice, and 1/4 cup water in a small bowl. Whisk until combined and season with 1/4 tsp. salt and a pinch of pepper. Set aside.

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 1/2 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.

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.