For the polpette, put the chicken, ras el hanout, lemon and garlic in a food processor and blitz until combined. Remove from the processor and add the egg and parsley. Season well and mix well to combine. Shape into 16 balls and transfer to a plate. Chill for 30 minutes.
Cook the quinoa according to the packet instructions. Drain and leave to cool. Mix together the olive oil and lemon juice and add to the cooled quinoa, along with the herbs and pistachios. Season well and stir to combine. Set aside.
Preheat the oven to 200°C/gas mark 6. Heat the olive oil in an overproof frying pan and add the polpette. Fry for 4-5 minutes until browned all over, then transfer to the oven for 10 minutes until cooked through.
Whisk together the Greek yogurt and lemon juice and season. Put the quinoa on a serving plate and add the polpette, then drizzle with the yogurt.