6 Scallions, thinly sliced
2 Garlic Cloves, finely chopped
1 1/2" 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
4 small Dill Pickles, sliced
1 small White Onion, thinly sliced
2 Persian Cucumbers, sliced
2 cups Parsley Leaves, with tender stems
1 Tbsp. fresh Lemon Juice, plus Lemon Wedges (for serving)
1 tsp. Diamond Crystal or ½ tsp. Morton kosher Salt, plus more
Hummus
Preheat oven to 425°. Gently mix scallions, garlic, ginger, chicken, rice, oil, hawaij (or curry powder), and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium bowl (don’t overwork). Form mixture into 12 balls (about 1½" in diameter). Place on a rimmed baking sheet and bake until lightly browned and cooked through, about 15 minutes.
Toss onion, pickles, cucumbers, parsley, and lemon juice in a medium bowl to combine; season salad with salt.
Spread hummus on plates; top with meatballs and salad. Serve with lemon.