Preheat the oven to 190°C/fan 170°C/gas mark 5. Roll the meatballs in the za'atar. Heat the oil in a large non-stick frying pan and add the meatballs. Cook for 4 minutes until evenly browned and transfer to a baking tray. Sprinkle the flatbreads with water and wrap in foil. Bake both the meatballs and bread in the oven for 6-8 minutes until the meatballs are cooked through and the bread is warm.
While the meatballs cook, add the pine nuts to a small frying pan and cook for 2 minutes. Transfer to a plate and leave to cool. Combine the pomegranate molasses and vinegar and toss with the red onion and tomato. Ripple the harissa through the yogurt.
Arrange the flatbreads on plates. Top with the meatballs, tomato and onion salad, harissa yogurt and beetroot houmous. Sprinkle with the parsley and pine nuts to serve.