Vegan Egyptian Kofta

In a food processor or blender, combine the cooked chickpeas, lentils, chopped onion, minced garlic, parsley, cilantro, cumin, coriander, cinnamon, paprika, salt, and pepper. Pulse until the mixture is well combined but still has some texture.

Transfer the mixture to a mixing bowl and add the breadcrumbs. Mix well until the mixture is firm and holds together.

Shape the mixture into small, cylindrical kofta patties. If grilling, thread the patties onto skewers.

Preheat the oven to 200°C (400°F) if baking, or preheat a grill pan if grilling.

If baking, place the kofta patties on a baking sheet lined with parchment paper. Drizzle with olive oil.

Bake the kofta in the preheated oven for about 15-20 minutes, flipping halfway through, until golden brown and cooked through. If grilling, cook the kofta on the preheated grill pan for about 10-15 minutes, flipping occasionally, until browned on all sides.

Remove the kofta from the oven or grill pan and let them cool slightly.

Serve the kofta hot with lemon wedges on the side. They can be enjoyed on their own as an appetizer or served with pita bread, tahini sauce, or a side salad.