Food Recipes Dinner Vegetarian Main Course Vegetarian Kofta Pitas with Plant-Based Meat and Yogurt-Tahini Sauce Be the first to rate & review! 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 John Somerall John has a passion for all things related to food, with a particular interest in kitchen gadgets and food-related equipment. He has a thorough background in food, with ten years of restaurant experience and a focus on fine dining. John has managed kitchens for James Beard Award-winning chefs and continues to expand his passion for cooking through charity events. Food & Wine's Editorial Guidelines Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: Photo by Ellen Mary Cronin / Food and prop styling by Radin+Croney Collective Active Time: 25 mins Total Time: 55 mins Servings: 4 Cook Mode (Keep screen awake) 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. Rate It Print