Turkey-Chickpea-Walnut Meatballs With Walnut Yogurt Sauce

• For the meatballs
• 3/4 cup cooked chickpeas (canned is fine; just drain and rinse)
• 3/4 teaspoon salt, divided
• zest of 1 lemon
• 1 teaspoon extra virgin olive oil
• 2 tablespoons chopped parsley
• 1 pound ground turkey
• 1/4 cup chopped scallions (from about 1)
• 3/4 teaspoon honey
• 1/2 teaspoon Dijon mustard
• 1/4 cup finely chopped walnuts
• For the walnut yogurt sauce
• 1 cup Greek-style yogurt
• 1 clove garlic, minced or put through a press
• 1 teaspoon freshly squeezed lemon juice
• 1 teaspoon walnut oil

1. In the bowl of a food processor, put the chickpeas, 1/2 teaspoon salt, lemon zest, olive oil and parsley. Process until most of the chickpeas are finely chopped with a few larger chunks studding the mix.
2. Using a spatula, transfer the chickpea mixture to a larger mixing bowl. Add the turkey, scallions, honey, mustard and walnuts. Stir gently to combine very well.
3. Heat a griddle over medium heat and brush with sunflower oil (or the like). When hot, place balls of the turkey mixture - roughly 1.5" balls- onto the griddle, an inch apart from one another.rnTurn regularly so that all sides brown and the meatballs cook through. When done, transfer to a paper towel-lined plate.rnYou could also cook these in an oven.
4. In a small bowl, mix together the yogurt, remaining 1/4 teaspoon salt, the pressed garlic, lemon juice and walnut oil. Serve the meatballs and yogurt together along with some pita and endive leaves if you like.

meatballs, chickpeas, salt, extra virgin olive oil, parsley, ground turkey, scallions, honey, mustard, walnuts, yogurt sauce, yogurt, clove garlic, freshly squeezed lemon juice, walnut oil

Taken from food52.com/recipes/27650-turkey-chickpea-walnut-meatballs-with-walnut-yogurt-sauce (may not work)