For the hummus chickpeas in a sieve rinse cold, drain. Peel and chop 1 clove of garlic. Puree with chickpeas, tahina, orange juice and 2 tbsp. oil with a hand blender. Mix in yoghurt.
Season to taste with salt.
For the meatballs, peel and finely chop the onion and 2 garlic cloves. Knead with minced meat, parsley, egg, breadcrumbs, orange peel, 1 teaspoon each of paprika and caraway, some salt and pepper. Form approx. 30 small balls from the minced mass.
Heat 5 tablespoons of oil in a large frying pan in portions. Fry the meatballs for about 8 minutes. Drain on kitchen paper. Taste warm and cold.