Test Kitchen: Chickpea and Freekeh Kofte with Pomegranate Molasses - Country Roads Magazine

Ingredients

• 1 cup freekeh
• 2 +1/2 tbsp. olive oil
• 1/2 cup white onion, diced
• Spicy Chickpea Mash (see recipe below)
• 2 eggs, lightly beaten
• 2 tbsp. parsley, minced (plus more for garnish)
• 6 mint leaves, torn
• 1 tsp. ground cayenne pepper
• 2 tsp. Ras Al Hanout (recipe below)
• 1/2 cup plain breadcrumbs
• canola oil (for frying)
• 3 tbsp. pomegranate molasses