Put chicken, harissa, orange zest and some seasoning into a food processor.
Snip in spring onions, then whiz until fairly smooth.
Remove blade and shape mixture into bite-sized balls.
Heat oil over medium heat in a large non-stick frying pan.
Add meatballs (you will need to do this in batches) and fry for 10-12min, turning frequently, until golden and cooked through (check by cutting into one).
Set aside.
To make the dip, mix all the ingredients together with some seasoning and put into a small serving bowl.
Serve chicken balls warm or at room temperature with dip on the side.