Heat a splash of olive oil in a frying pan over a medium-high heat and fry the onions, zucchinis and tomatoes until the vegetables have softened.
Add the garlic and dukkah and cook for an additional minute.
Remove from the heat and stir in the lemon juice, lemon zest and set aside to cool.
In a large bowl, lightly mash the chickpeas then add the minced beef with the onion mixture, breadcrumbs, coriander, goats cheese and egg and generously season with salt and pepper.
Using your hands, form the minced beef mixture into about 42 small meatballs.
Heat a large frying pan on a medium-high heat, pour a few tablespoons of olive oil in the pan and working in batches, fry the meatballs for approximately 5 to 8 minutes or until they are golden brown and cooked through.
To make the tzatziki, combine the yogurt with the cucumber, garlic, lemon juice and season to taste with salt and pepper. Add more lemon juice if required.
Slice each pita bread lengthways into two and warm in a griddle pan for about 30 seconds to 1 minute, flipping and repeating on the second side.
Spread the tzatziki over the grilled pita breads and top with dukkah meatballs, red onions slices and cucumber ribbons.
Garnish with baby herbs and serve with lemon wedges.
Heat a small frying pan and dry roast the nuts and sesame seeds until golden.
Remove the nuts and sesame seeds from the pan and dry roast the coriander seeds, cumin seeds, peppercorns and paprika for a minute or two to release the flavours. Stir in the sugar and salt. Add the toasted nuts and spices to a food processor and pulse until you have a semi-fine texture.
This process can also be done by hand using a mortar and pestle.