Begin by making the plant-based kofta. In a bowl, mix together 400 grams of plant-based ground meat substitute, 1 finely chopped onion, 2 cloves of garlic minced, 2 tablespoons of chopped parsley, 1 teaspoon of ground cumin, and salt and pepper to taste.

Form the mixture into small balls or ovals.

Heat a tablespoon of olive oil in a frying pan over medium heat. Fry the kofta until they are browned and cooked through, about 10 minutes, turning occasionally.

Warm the flatbreads in the oven or on a dry skillet until they are soft and warm.

Prepare the yogurt sauce by combining 200 grams of plain yogurt with 1 minced clove of garlic, a squeeze of lemon juice, and a pinch of salt.

Assemble the dish by placing some lettuce leaves on each flatbread, then add several plant-based koftas.

Top with halved cherry tomatoes and crumbled feta cheese.

Drizzle with the yogurt sauce and serve immediately.