Step 1

To make the lemon yogurt sauce, combine all ingredients, cover and store in the fridge for up to 3 days.

Step 2

Set up your food processor with the chopping blade. Add chickpeas, onion, garlic, cilantro, parsley, egg, cumin, coriander and salt. Process until finely chopped with a grainy consistency. Scrape the mixture into a mixing bowl, add turkey and bread crumbs (or cooked quinoa). Mix until just combined and roll into 1 ½ inch balls (should make about 25)

Step 3

Heat 2 tablespoons oil in a large skillet over medium heat. Add half the meatballs and sauté for 8 minutes or so, turning frequently, until browned on all sides and cooked through. Transfer to a paper towel-lined plate to drain. Repeat with the rest of the meatballs.

Step 4

Serve warm or at room temperature with lemon yogurt sauce on the side. See post for more serving suggestions.