Heat the grill. In a large bowl, mix the
mince, harissa, coriander, grated onion
and some seasoning. Shape into 4 large
or 8 small koftas. Lay on a baking sheet
and grill for 6-8 mins until cooked
through, turning occasionally.
Meanwhile, heat the oil in a pan, add
the cumin seeds and toast for a min or so
until aromatic. Tip in the carrots, season
and sauté for 5 mins until just tender.
Mix the yogurt and garlic. Stuff the
pitta halves with the koftas, carrots,
onion slices and garlicky yogurt to serve.