Spicy Lamb Meatballs

In a large skillet over medium heat, toast the cumin seeds until aromatic, 1 to 2 minutes. Pour into a small bowl.
In a large bowl, combine the lamb with half the toasted cumin seeds, half the garlic, and the chile flakes. Season well with salt and pepper and shape into 1 1/2-inch (4-cm) meatballs.
☞ TESTER TIP: To check your meat for seasoning, break off a small bit and fry it up before forming the meatballs.
In the same large skillet over medium heat, warm the olive oil. Add the meatballs and brown really well all over, about 10 minutes.
Add a splash of water and continue to cook until the meatballs are cooked through, and have an internal temperature of 160°F (71°C), about 4 minutes more. Pile onto a plate, reserving any fat in the skillet. Cover and keep warm.
Drain and rinse the chickpeas. Carefully add them to the oil in the skillet, and cook over medium heat until they are beginning to crisp, about 5 minutes.
Using a slotted spoon, move the chickpeas to a medium bowl and stir in the extra-virgin olive oil and remaining cumin seeds and garlic. Taste and season with salt and pepper, if necessary.
In a small bowl, mix the yogurt and harissa paste together.
In a large bowl, toss the chickpeas with the lettuce leaves and herbs, then serve with the meatballs and the harissa yogurt on the side.