Exceptionally delicious merguez meatball flatbreads layered with red cabbage slaw, herbed yogurt, and harissa. The lamb meatballs are made with fresh ground spices, lemon zest, and garlic, and cook up simply in the skillet. The slaw and yogurt elements can be prepped a day ahead, while the meatballs can be prepped up to 12 hours ahead of time and seared just before eating. Feel free to customize this dish according with available ingredients and according to your tastes. Turn up the heat in the meatballs with more harissa, ground chili powder, or minced red chilis. For a milder flavor, select a jarred harissa with red bell peppers as the primary ingredient; tubed harissa tends to be spicier.Recipe makes 18 - 20 (2-inch) meatballs.