Ingredients

• 2 medium yellow onions, coarsely chopped (about 3 cups)
• 4 garlic cloves, coarsely chopped
• 1/4 cup plus 2 tablespoons olive oil
• 2 teaspoons kosher salt, divided
• 2 teaspoons ground cumin
• 1 1/2 teaspoons ground coriander
• 1/2 teaspoon red pepper flakes
• 2 cups parsley leaves with tender stems
• 1 cup mint leaves
• 2 pounds ground chicken, preferably a mix of white and dark meat, not "low-fat"

Instructions

1. Preheat oven to 425°F. Pulse yellow onions and garlic in a food processor until very finely chopped.
2. Heat oil in a large skillet over medium-high. Add chopped onion and garlic, season with 1/2 tsp. salt, and cook, stirring, until softened and lightly browned, 10–15 minutes. Add cumin, coriander, and red pepper and cook, stirring, until fragrant, 30–60 seconds. Scrape into a large bowl and let cool slightly.
3. Wipe out food processor and add parsley and mint. Pulse until finely chopped, then transfer to bowl with onion mixture. Add chicken and remaining 1 1/2 tsp. salt to bowl with onion mixture. Mix with your hands to combine, but do not overwork. Divide into 16 equal portions (about 1/3 cup per kofta). Shape into 3 1/2x2" "footballs" with tapered ends.
4. Arrange patties on a rimmed baking sheet and roast, flipping halfway through, until chicken is cooked through and an instant-read thermometer inserted into the center registers 165°F, about 8 minutes per side.
5. Kofta can be made 3 days ahead; transfer to an airtight container and chill, or freeze up to 6 months.