In a large bowl, combine ground lamb, ground beef, salt, pepper, cumin, paprika, and tomato paste. Do not mix.

Place onions and garlic in a blender.

Blend onions and garlic with a slow drizzle of olive oil until a paste forms.

Add chopped parsley to the onion paste and blend for 5 seconds.

Pour the onion paste into the bowl with the meat mixture.

Knead the meat mixture lightly with clean hands.

Sprinkle flour over the meat mixture.

Crack eggs into a small bowl and add them to the meat mixture.

Knead lightly to combine all ingredients.

Let the mixture rest for 5 minutes to allow flavors to develop.

Knead lightly once more to ensure all ingredients are well combined.

Take a small handful of the meat mixture and shape it into a small ball in the palm of your hand.

Press the meatball lightly between palms to form a patty.

Place the patty on a large plate, separating layers with plastic wrap.

Repeat the process until all of the mixture has been formed into patties.

Cover the plate with plastic wrap and refrigerate for at least one hour.

Preheat the oven's broiler and set the oven rack about 3 inches from the heat source.

Line a pan with aluminum foil.

Arrange rissoles 1/2 inch apart in the pan.

Broil rissoles 3 inches from the heat source until deep golden brown on both sides, turning only once.