1. Toast the sesame seeds in a small skillet over medium heat until they begin to turn light brown and smell toasty, 3 to 5 minutes. Watch carefully, as seeds can go from perfectly toasted to burnt very quickly. Transfer to a small bowl and set aside.
2. In a nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. Saute onion and garlic until softened, about 4 minutes. Transfer to a medium bowl and let cool.
3. Preheat broiler to high. Cover a broiling tray with foil and spray with vegetable cooking spray.
4. While onion cools, prepare the sauce. In a small bowl, combine tahini, hummus, lemon juice, and 2 tablespoons water and mix until thoroughlycombined. Mixture should be a thin sauce. If needed, add more water. Set aside.
5. Add lamb to the cooled onion mixture along with panko, parsley, cumin, coriander, egg, salt, pepper, 2 teaspoons of the reserved sesameseeds, and remaining 4 teaspoons oil and mix well. Form into 12 balls and place on the broiling pan. Broil until surface is dark brown, 5 minutesfor medium rare, 6 minutes for medium; turn meatballs and broil for 5 to 6 minutes.
6. To serve, place meatballs on a serving platter, sprinkle with remaining 2 tsp. toasted sesame seeds, and garnish with parsley sprigs and lemon wedges, if desired. Serve with sauce on the side for dipping.
Source: Hannaford fresh Magazine, September - October 2011