Za'atar Chicken Meatballs

2 Preheat the oven to 400 F
3 Add the onion, parsley and cilantro to a food processor, and pulse together to chop finely. You can also finely chop the herbs with a knife, and grate the onion with a hand or box grater. 
4 Add the pulsed mixture to a large bowl with the ground chicken, spices, breadcrumbs, lemon zest, egg and olive oil.
5 Combine well with your hands.
6 Line a sheet pan with parchment paper. Wet your hands and roll the mixture into about 20 meatballs.
7 Bake for about 20-25 minutes until the meatballs are browned, flipping halfway through. *The cooked chicken meatballs can be frozen for up to 3 months. 
8 While that bakes, prepare the honey lemon chickpeas. Drain and rinse a can of chickpeas, then pat dry.
9 Heat a skillet on medium heat and add in 2 tbsp of olive oil. Add in the chickpeas, lemon juice, honey, za'atar and cumin and cook on medium heat for 5-7 minutes. Taste and add salt if needed. 
10 Toss the cooked meatballs with the chickpeas to coat them in the sauce. Garnish with sesame seeds and chopped parsley when serving.