In a large bowl, combine the lamb, grated onion, parsley, mint, cinnamon, allspice, and cumin. Season with salt and pepper. Mix together with your hands and form into small patties.
Alternatively, if you have a food processor at home, you can put everything inside and shave a few minutes off your prep time. Process the spices first (onion, parsley, mint, etc.) before adding the meat to the processor. Then proceed to form the patties with your hands.
Heat a griddle pan and lightly brush with oil (could also use a frying pan or BBQ). Then fry the patties for a few minutes on each side until cooked through. Be careful not to overcook as the patties will lose flavor and end up dry/hard.
Meanwhile, prepare the tabbouleh by finely chopping the tomatoes and cucumber. Add these to the remaining herbs, spices, and cauliflower rice, and dress with lemon juice. Drizzle the olive oil and season. The cauliflower is served raw here, but you could also cook and cool before you add to the salad if you prefer.
To serve (optional): parsley, sumac, tahini, pomegranate seeds - adjust carb count accordingly