Ingredients

• 6 scallions, thinly sliced
• 2 garlic cloves, finely chopped
• 1 (1-inch) piece ginger, peeled, finely chopped
• 1 lb. ground chicken
• 1½ cups cooled cooked white rice
• ¼ cup extra-virgin olive oil
• 2 tsp. hawaij, baharat, curry powder, or other spice blend
• 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
• 1 small white onion, thinly sliced
• 4 small dill pickles, sliced
• 2 Persian cucumbers, sliced
• 2 cups parsley leaves with tender stems
• 1 Tbsp. fresh lemon juice
• Hummus and lemon wedges (for serving)

Instructions

1. Preheat oven to 425°F. Gently mix scallions, garlic, ginger, chicken, rice, oil, hawaij, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium bowl (don’t overwork). Form mixture into 12 balls. Place on a rimmed baking sheet and bake until lightly browned and cooked through, about 15 minutes.
2. Toss onion, pickles, cucumbers, parsley, and lemon juice in a medium bowl to combine; season salad with salt.
3. Spread hummus on plates; top with meatballs and salad. Serve with lemon.