If you’d like to keep this dish, and meatballs, dairy-free, you can replace the 1/4 cup plain yogurt with 2 tablespoons of water, bringing the water in the meatballs to 1/4 cup. And of course skip the salted lemon yogurt at the end.
Meatballs1 pound (455 grams) ground turkey1/2 cup panko, or another plain, dry breadcrumb1/4 cup plain yogurt2 tablespoons water1 teaspoon kosher salt1 large egg2 garlic cloves, minced1/2 teaspoon ground coriander1/2 teaspoon ground cumin1/2 teaspoon ground turmeric1/4 teaspoon cayenne, hot paprika, or red pepper flakes, plus more to taste2 tablespoons chopped cilantro, flat-leaf parsley or mint leaves, or a mix thereof, plus more to garnish
To serve3 tablespoons lemon juice (from about 3/4 of a lemon)3/4 cup plain yogurtToasted pita wedgesHarissa or another hot sauce
Meanwhile, make meatball mixture. Mix all ingredients in a large bowl with a fork or (my recent discovery) a potato masher to mix. Form into 1.75-inch meatballs; I use a #40 cookie scoop, which holds about 1 2/3 tablespoons.
Remove sheet pan with chickpeas from the oven (leave oven on) and move the chickpeas to the sides of the pan, clearing a space in the center. Lightly coat center with a thin coat of oil, either brush or spray it on, just to be safe. Place baking sheet in oven and bake 10 to 15 minutes, or until meatballs are cooked through.
Meanwhile, toss remaining onion slices with 2 tablespoons lemon juice and season with salt and pepper; set aside.
Combine yogurt with remaining 1 tablespoon lemon juice and season with salt and pepper; set aside.
When meatballs are cooked, scatter remaining fresh herbs over the tray. Serve with lemony onions and yogurt, toasted pita wedges and hot sauce. Repeat as often as needed.