Vegetarian Kofta Pitas with Plant-Based Meat and Yogurt-Tahini Sauce

Name: Vegetarian Kofta Pitas with Plant-Based Meat and Yogurt-Tahini Sauce
Total time: 55 min
Ingredients: 1.5 pounds plant-based ground "meat" (from two 12-ounce packages); .5 cup finely chopped mint, plus more for serving; 2 tablespoons pomegranate molasses; 1 tablespoon hot paprika; 2 tablespoons finely grated red onion, plus 1 cup thinly sliced red onion; 3 garlic cloves, finely grated with a Microplane grater; 1.5 tablespoons kosher salt, divided; 2.25 teaspoons freshly ground black pepper, divided; 1 cup plain whole-milk yogurt; 2 tablespoons tahini; 1.5 tablespoons fresh lemon juice; .5 teaspoon sumac (optional); 2 tablespoons canola oil; Warm pita bread and lemon wedges, for serving

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Crispy lamb patties stuffed into pita have been pleasing eaters from the Mediterranean to the Middle East for centuries. This version trades lamb for plant-based "beef," seasoned with tangy pomegranate molasses, fresh mint, and hot paprika to evoke the flavors of the classic. The plant-based meat mixture is somewhat loose; getting a good hard sear is the key to helping these patties stay together. A tangle of tart, sumac-tinted onions and a drizzle of tahini-laced yogurt sauce make these plant-based pitas a hearty and flavorful meal.

By John Somerall

Published on February 10, 2021

Plant-Based Kofta Recipe — Photo: Photo by Ellen Mary Cronin / Food and prop styling by Radin+Croney Collective

Active Time:

25 mins

Total Time:

55 mins

Servings:

4

Ingredients

1 ½ pounds plant-based ground "meat" (from two 12-ounce packages)
½ cup finely chopped mint, plus more for serving
2 tablespoons pomegranate molasses
1 tablespoon hot paprika
2 tablespoons finely grated red onion, plus 1 cup thinly sliced red onion
3 garlic cloves, finely grated with a Microplane grater
1 ½ tablespoons kosher salt, divided
2 ¼ teaspoons freshly ground black pepper, divided
1 cup plain whole-milk yogurt
2 tablespoons tahini
1 ½ tablespoons fresh lemon juice
½ teaspoon sumac (optional)
2 tablespoons canola oil
Warm pita bread and lemon wedges, for serving

Directions

Stir together Impossible ground beef, mint, molasses, paprika, grated onion, garlic, 1 tablespoon salt, and 1 1/2 teaspoon pepper in a large bowl until well combined. Shape mixture into 8 (1-inch-thick) oval patties and refrigerate until chilled, about 30 minutes.
Whisk together yogurt, tahini, and lemon juice in a small bowl until combined. Season with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper, and set aside. Place thinly sliced red onions in a single layer on a plate and sprinkle with sumac (if using); set aside.
Heat oil in a large cast-iron skillet over medium heat. Season patties evenly with remaining 1 teaspoon salt and remaining 1/2 teaspoon black pepper. Add patties to skillet and cook, turning once, until lightly charred and a thermometer inserted into thickest part registers 140°F, 4 to 5 minutes per side. Transfer patties to a platter. Serve kofta with pita, mint, lemon wedges, yogurt sauce, and sumac-dusted red onions.