Middle Eastern Kofte with Tzatziki

Kofte

• 400g pumpkin or butternut squash, roasted
• 1 tsp baharat Lebanese 7 spice blend (see below)
• ½ tsp smoked sweet paprika
• 1 400ml can black beans, drained
• Handful (1 cup) flat leaf parsley, roughly chopped
• 3 sprigs (1/4 cup) mint leaves, roughly chopped
• 1 tbsp tomato paste
• 1 small clove garlic, crushed
• 1 tbsp lemon juice
• 140g (1 cup) cooked brown rice
• 70g (1/2 cup) milled buckwheat

Tzatziki

• 140g raw cashews, soaked in boiling water for 2-24h
• 150ml water
• ¼ probiotic capsule
• 1 Lebanese cucumber, cut into small dice
• lemon juice and salt, to taste
• 1 sprig mint, roughly chopped
• 1 sprig dill, roughly chopped (optional)

Baharat spice blend

• 2 tsp sweet paprika
• 1 tsp freshly ground black pepper
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander seed
• 1/2 tsp ground cassia
• 1/4 tsp ground cloves
• 1/4 tsp ground green cardamom seed
• 1/4 tsp ground nutmeg
• Combine spices and store in an airtight container for up to 6 months.