Spiced, golden-brown tempeh koftas get a fresh counterpoint from tahini yogurt, red onion and mint. Toasted pieces of pita add a crisp contrast.
These tempeh koftas are a contemporary main course, not a traditional kofta from any one particular cuisine. The combination of cumin, coriander seeds, tahini, yogurt and pita draws on flavors found in a range of Middle Eastern dishes, while the grated tempeh gives the dish its own character. Tempeh has a firm bite and a slightly nutty flavor of its own, so it retains enough texture after cooking to balance the spiced exterior and fresh sauce.
Coarsely grating the tempeh lets the spices mix evenly through the mixture without turning it into a smooth paste. Crushed coriander seeds add little aromatic bursts; cumin brings a warmer, earthier note. Egg and breadcrumbs help hold the koftas together. After mixing, briefly squeeze the mixture together: it should be firm enough to shape, but not dry. If it is very moist, add a tablespoon of breadcrumbs. If it is crumbly, mix in a teaspoon of water.
Cook the koftas in a thin layer of oil over medium heat. If the heat is too high, they will brown before the inside is warm; moderate heat gives them a golden-brown crust all over and lets the center cook through. Make them about the same thickness so they cook evenly. Use a wide frying pan and cook in two batches if needed: an overcrowded pan cools quickly and makes browning harder.
The tahini yogurt adds creaminess and a pleasant bitter, nutty flavor, while the lemon juice and zest brighten everything up. Gradually add the water to the tahini; the mixture may thicken at first before becoming smooth. For a plant-based version, use unsweetened plant-based yogurt and replace the egg with two tablespoons of aquafaba; add extra breadcrumbs if needed to help the mixture hold together. The koftas will be a little more delicate, so turn them gently.
Serve the koftas as soon as they are cooked, with thinly sliced red onion, parsley, mint and the sauce. The pita pieces are best while still crisp, so keep them separate until serving. A bowl of tomato and cucumber salad goes well alongside and makes the meal feel fresher. Refrigerate leftovers, covered, within two hours and eat them within two days. Reheat the koftas thoroughly in a frying pan; you can briefly crisp the pita again separately.
Preheat the oven to 200 °C. Cut the pita breads into small pieces, toss with the olive oil and spread out on a baking sheet. Bake for 8–10 minutes, until crisp and lightly golden brown.
Coarsely grate the tempeh into a bowl. Add the cumin, crushed coriander seeds, lemon zest, egg, breadcrumbs and salt. Mix, then briefly squeeze the mixture together. With damp hands, shape it into eight elongated koftas.
To make the sauce, stir the tahini and lemon juice until smooth. Mix in the yogurt and gradually add 2–3 tablespoons of cold water, until the sauce is spoonable.
Heat the neutral oil in a wide frying pan over medium heat. Cook the koftas for 8–10 minutes, turning them gently and regularly, until golden brown all over and cooked through; cook them in two batches if needed.
Spread the tahini yogurt over four plates or a large platter. Arrange the koftas on top and add the red onion, parsley, mint and crisp pita pieces. Serve immediately.
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