Combine mince, garlic, spices and egg yolks in a bowl, mix thoroughly, then season generously. Add breadcrumbs, then mix again. Set aside for 5 minutes, then divide into 12 oval-shaped rissoles.
Put carrot, chickpeas, currants, almonds, sliced shallots and mint in a large bowl. Mix well, then add zest, juice and half of the oil.
Drizzle rissoles with remaining oil. Cook on a moderate barbecue flat plate for 15 minutes, turning several times. Serve with salad, pita, yoghurt, extra mint and lemon cheeks.