Ingredients
1/4
tsp. of cumin seed, toasted and ground
1
tsp. of cardamom seed, toasted and ground
1/2
tsp. of ground coriander
1/8
tsp. of ground fennel
4
tbsp. of parsley, minced
2
tbsp. of cilantro, minced
1
tsp. of red chili paste
freshly cracked black pepper
Directions
1.
Heat the olive oil in a small sauté pan.
2.
Sweat the onion and garlic about 5 minutes until soft but not colored.
3.
Add the spices and stir for 1 minute.
4.
Put the mixture in a bowl with the remaining ingredients.
5.
Blend it together with your hands and form the mixture into 15 patties.
6.
Heat another sauté pan over medium heat.
7.
Pour in enough olive oil so it is 1/4 inch deep.
8.
Add half the meatballs and sauté about 8 minutes until browned on each side and cooked through.
9.
Remove them to a paper towel lined plate.
10.
10 Repeat with the remaining meatballs.
11.
11 Serve with toasted pita and harissa sauce.
New-York Restaurants
