Combine mince, garlic, coriander, spices, breadcrumbs and egg in a bowl. Mix together well using your hands. Roll mixture into golf ball-sized balls. Push a cube of feta into each meatball and reshape meat to cover.
Heat 1/4 cup oil in a large frying pan. Cook meatballs for about 8 minutes, turning regularly until well-browned all over. Cover pan with a lid and cook a further 5 minutes or until cooked through.
Meanwhile combine carrot, herbs, currants and almonds in a bowl. Whisk lemon juice and honey with remaining oil and season to taste. Toss with carrot salad. Stir harissa into yoghurt. Serve meatballs with carrot salad and harissa yoghurt.