• Add the onion, garlic, and parsley(if using) to a food processor and pulse until they are finely minced. You can also do this by hand if you'd like, just make sure everything is very finely chopped.
• Preheat the oven to 400℉.
• In a mixing bowl add the breadcrumbs, half the olive oil, whisked egg, the onion mixture, ground meat, allspice, cardamom, paprika, za'atar, cumin, red chilli peppers, kosher salt and pepper. Using your clean hands mix it all together just enough so its well combined.

  Roll the meatballs. roll the meat mixture into small balls, just slightly larger than the size of a golf ball. Arrange them on the prepared sheet pan without touching. Spray or brush with the remaining olive oil.
• Place in the oven and bake, turning over halfway through, until the meatballs are lightly browned and the center is no longer pink, 15 to 18 minutes.

  Cooking times are for ground chicken, you may need to add a few more minutes for lamb, beef and turkey.

The Dip

• In a food processor, add the garlic and chickpeas to mince, I do this so the garlic and chickpeas are finely chopped and so they're even through the dip and not in chunky pieces.
• Next add the tahini, yogurt, lemon juice, cumin, charred eggplant if using and blend until smooth, add some iced water to help thin and smooth.
• Transfer to a bowl or platter, garnish with chopped herbs, e.v olive oil to serve.
• Serve meatballs, dip, pickled veggies, chopped veggies, toasted pita and lemon wedges.