Preheat the grill to high. Place all of the kofte ingredients apart from the oil into a large bowl and mix everything together until it's completely combined. Make 10 rugby-ball shaped kofte from your mixture - ours were about a tablespoon of mixture each.
Place the peppers and tomatoes on a pan with some salt, pepper and the olive oil. Put them under the grill and cook until everything is charred and softened, about 15 minutes.
While the veg is cooking heat a griddle pan over a medium-high heat and coat with the vegetable oil. Griddle your kofte for about 10 minutes and then place the pan under the grill for another 5 minutes so that the outsides get really crispy and brown.
Serve your kofte in bowls with the roasted pepper and tomatoes, some pine nut rice and some feta and yoghurt. Top with a sprinkling of aleppo chilli flakes.