Mix the lamb with the egg, quark and breadcrumbs, and season with salt and pepper.
Using damp hands, shape into small balls.
Halve and juice the lemon. Wash the spring onions and cut into fine rings.
Rinse the chickpeas under cold water and drain well.
Heat the oil in a pan. Fry the meatballs to brown on all sides over a medium-high heat.
Add the cumin. Coarsely chop the tomatoes and add to the pan with their juices.
Add the spring onions and chickpeas and bring to boil. Reduce the heat and simmer for 12 minutes over a medium heat, stirring occasionally. Season with salt, pepper and lemon juice.