Add the baking soda on top of the mixture. Pour the lemon juice over it, then add the water.

Using your hand, mix everything together for about 1 minute, until well combined.

If you have time, cover and refrigerate the mixture for at least 1 hour. This helps the flavors develop, but you can skip this step if needed.

Shape the mixture into balls or oval kofte patties.

Heat the olive oil in a cast iron skillet or non-stick pan over medium-high heat.

Place 8-10 kofte in the pan and cook for 1-2 minutes, or until nicely browned on the bottom. Flip and cook the other side until browned as well.

Reduce the heat to medium and continue cooking, turning occasionally, until the kofte are cooked through and evenly browned on all sides, about 8-10 minutes total.

Transfer the cooked kofte to a plate and continue cooking the remaining kofte in batches. There is no need to add more oil to the pan, as the kofte will release some of their fat while cooking.