2. Cover the lentils with cold water, bring to a simmer and cook until firm, about 20 minutes.
3. To make the meatballs: Combine the chopped onion and one egg in the container of a food processor (or grate the onion by hand). In a bowl combine the ground beef, the egg and onion mixture, salt and pepper, and 1/2 teaspoon of cinnamon (or more to taste). Mix well with your hands then form into tiny meatballs. Refrigerate.
4. Put yogurt into a large saucepan. Add the remaining egg, flour, turmeric, and 1/2 teaspoon of cinnamon and stir with a whisk. Add the rice, the lentils and two cups of stock or water to the pot. Cook gently , over low heat, stirring occasionally, for about 10 minutes. Add the cooked chickpeas, the parsley, green onions, and 3 tablespoons of chopped mint. Simmer for 10 minutes, then add the garlic and the meatballs and simmer 10 minutes more.
5. Adjust seasoning with salt, pepper and sprinkle with remaining chopped mint and optional pomegranate seeds.