1. Preheat oven to 240°C. For the kofte, place
all the ingredients in a large bowl and mix well
to combine. Season with 1 tsp salt flakes and
1/2 tsp freshly ground black pepper. Shape the
mixture into 2 tbs-sized ovals.
2. Place kofte on a large baking tray and drizzle
with the olive oil. Bake for 10 minutes, or until the
kofte are starting to brown. Remove from the oven
and add the tomatoes and chickpeas to the tray.
Bake for a further 10 minutes, or until kofte are
cooked and the tomatoes are blistered.
3. Meanwhile place yoghurt, cucumber, feta and
half the chopped parsley in a bowl and mix to combine.
4. To serve, sprinkle kofte with the remaining
parsley and extra sumac, and serve with the
cucumber yoghurt, hummus, pita bread and
pickled red cabbage alongside.