Combine the chickpeas and tomatoes in a pan, bring to the boil, cover and simmer for approx. 10 mins., season.
Place the meat in a bowl. Add the onion, garlic, parsley, lemon zest and breadcrumbs, season. Knead well by hand. With wet hands, shape the mixture into approx. 20 balls, toss the balls in the sesame seeds.
Heat the clarified butter in a frying pan. Fry the meatballs on all sides for approx. 8 mins. Serve with the chickpeas.