Turkish-Inspired Lentil & Walnut Kofte with Pomegranate-Walnut Sauce

Ingredients

• 3/4 cup green lentils, cooked and cooled
• 1/3 cup walnuts, finely chopped, divided
• 1/2 cup bulgur wheat, fine grade
• 2 tbsp pomegranate molasses
• 1 1/2 tbsp tahini
• 2 cloves garlic, minced
• 1/2 tsp cumin seeds, toasted and ground
• 1/2 tsp smoked paprika
• 1/4 tsp dried oregano
• 2 tbsp vegetable oil, divided
• 1 cup vegetable broth
• 2 tbsp dried cranberries
• 2 tbsp fresh parsley, chopped
• 1/2 tbsp lemon juice
• 2 tbsp breadcrumbs, or chickpea flour
• 1/4 tsp sea salt
• 1/8 tsp black pepper

Instructions

1. 1

   In a bowl, combine cooled lentils, 2/3 of the chopped walnuts, minced garlic, ground cumin, paprika, oregano, breadcrumbs, salt, and pepper. Mix until well combined and mixture holds together.

2. 2

   Form mixture into 4 small oval patties (kofte), pressing firmly. Refrigerate for 10 minutes to firm up.