"Spice Up Your Game with Fiery Harissa Chicken Meatballs: A Flavorful Twist on a Classic Favorite!"

RECIPE:
for the harissa chicken meatballs (gluten free, dairy free):
**makes about 18 meatballs**
-1 lb ground chicken
-1 egg
-1/3 packed cup almond flour
-1/3 cup finely diced onion (red or yellow will work)
-1/4 cup chopped parsley
-2 cloves garlic, minced
-1 tbsp harissa (i used the trader joe’s one, if you’re using a milder brand like Mina then you may want to increase the amount)
-1 tsp cumin
-1/2 tsp ground ginger
-1/2 tsp paprika
-salt + pepper
for the homemade hummus:
-1 can (16oz) chickpeas, drained & rinsed
-1/3 cup tahini
-2 tbsp lemon juice
-2 tbsp olive oil
-1 clove garlic
-handful of ice cubes (or some cold water)
-1/2 tsp salt
for the tomato cucumber salad:
-2 mini cucumbers, chopped
-1 roma tomato, chopped
-1/4 cup crumbled feta
-1/2 tbsp red wine vinegar
-salt

Add all meatball ingredients except for the ground chicken to a large bowl. stir until combined. then add ground chicken and mix until combined but try not to overmix! at this point you can refrigerate the mixture for 15 minutes to firm up or just move on. scoop out 2 tbsp and roll into balls. place onto parchment lined tray. air fry (or oven bake) at 400F for ~10 minutes. meanwhile, add garlic & chickpeas to a food processor & pulse until mostly chopped. then add tahini, lemon juice & salt. blend. slowly pour in the olive oil while the food processor is running. then, add in the ice cubes or cold water until it reaches your desired consistency. in a bowl, add all tomato cucumber salad ingredients & toss until combined. assemble your bowl with cooked meatballs, tomato cucumber salad, hummus & orzo! enjoy :)