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

Ingredients

• 0.75 cup green lentils, cooked and cooled
• 0.33 cup walnuts, finely chopped, divided
• 0.5 cup bulgur wheat, fine grade
• 2 tbsp pomegranate molasses
• 1.5 tbsp tahini
• 2 cloves garlic, minced
• 0.5 tsp cumin seeds, toasted and ground
• 0.5 tsp smoked paprika
• 0.25 tsp dried oregano
• 2 tbsp vegetable oil, divided
• 1 cup vegetable broth
• 2 tbsp dried cranberries
• 2 tbsp fresh parsley, chopped
• 0.5 tbsp lemon juice
• 2 tbsp breadcrumbs, or chickpea flour
• 0.25 tsp sea salt
• 0.125 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.