Vegetarian Kofta Pitas with Plant-Based Meat and Yogurt-Tahini Sauce

Stir together Impossible ground beef, mint, molasses, paprika, grated onion, garlic, 1 tablespoon salt, and 1 1/2 teaspoon pepper in a large bowl until well combined. Shape mixture into 8 (1-inch-thick) oval patties and refrigerate until chilled, about 30 minutes.

Whisk together yogurt, tahini, and lemon juice in a small bowl until combined. Season with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper, and set aside. Place thinly sliced red onions in a single layer on a plate and sprinkle with sumac (if using); set aside.

Heat oil in a large cast-iron skillet over medium heat. Season patties evenly with remaining 1 teaspoon salt and remaining 1/2 teaspoon black pepper. Add patties to skillet and cook, turning once, until lightly charred and a thermometer inserted into thickest part registers 140°F, 4 to 5 minutes per side. Transfer patties to a platter. Serve kofta with pita, mint, lemon wedges, yogurt sauce, and sumac-dusted red onions.