Prep. Preheat the oven to 350°F and line a sheet pan with parchment paper. In a medium bowl combine the breadcrumbs and milk, set aside.
Mix. In a large bowl, combine the ground lamb, garlic, onion flakes, oregano, coriander, thyme, salt, pepper, and the soaked breadcrumb mixture. Mix with your hands until the ingredients are evenly distributed, or combine the ingredients in the bowl of a standing mixer and mix on the lowest speed with the paddle attachment for about 45 to 60 seconds.
Make the meatballs. To get the most tender meatballs, handle the meat as little as possible. Scoop about 2 tablespoons of the meatballs mixture with your hands, a tablespoon, or a medium cookie scoop and gently pinch into a rough ball shape. Bake on the parchment-lined sheet pan at 350°F for 25 minutes.
Make the quinoa bowls. While the meatballs bake, prep the quinoa bowls. Layer the greens, quinoa, cucumbers, tomatoes, and feta into four bowls. Drizzle with dressing. Top the quinoa bowls with tzatziki, cooked meatballs, and a light drizzle of tahini. Optional: sprinkle lightly with fresh chopped mint.
Make the pita chips. Heat a cast-iron pan over medium to medium-high heat. Generously drizzle pitas with olive oil and toast until golden brown on both sides. Sprinkle with spices and flaked sea salt. Cut in quarters and serve alongside your Mediterranean quinoa bowls.