1. Prepare the Lamb Kofta and Chickpeas:

Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment paper. In a large bowl, mix the lamb, parsley, cilantro, cumin, coriander, paprika, cinnamon, garlic, salt, and pepper until just combined. Form into 8-10 football shaped meatballs.

Spread the chickpeas on one side of the prepared sheet pan and toss with olive oil, cumin, smoked paprika, garlic powder, salt, and pepper. Add the halved head of garlic face down in the middle of the chickpeas. Arrange the lamb kofta on the other side.

2. Bake:

Roast in the preheated oven for 20-25 minutes, flipping the American lamb kofta halfway through, until the chickpeas are crispy and the lamb is cooked through.

3. Make the Lemon Rice:

In a medium saucepan, heat olive oil over medium heat. Add the rice and toast for 2 minutes. Add the water or broth, salt, lemon zest, and juice. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes, or until the rice is tender. Fluff with a fork.

4. Prepare the salad:

In a bowl, toss together the cherry tomatoes, cucumber, red onion, parsley, olive oil, and lemon juice. Season with salt and pepper to taste.

5. Make the Tahini Sauce:

Blend together tahini, mayonnaise, lemon juice, water, garlic, and salt until smooth. Adjust the consistency with more water if needed.

6. Assemble the Bowls:

Divide the lemon rice among four bowls. Top with lamb patties, roasted chickpeas, and the tomato-cucumber salad. Drizzle with tahini sauce and garnish with extra parsley.