Start with the koftas, in a food processor combine the brazil nuts, garlic, cumin, chilli, cinnamon and garlic and blitz to a paste. Add in the beans, lentils, lemon juice, mint and basil and process. Season and add a drizzle of olive oil.
Remove the mix from the food processor and place it in the fridge to set. Once set, form into sausage-shaped koftas. Heat oil in a pan and fry off two koftas at a time until golden brown.
For the pea guacamole, blanch the peas in boiling water, drain and then whiz in a food processor to desired consistency.
In a separate bowl, combine the tomatoes, cucumber, red onion, green onion, fresh coriander, mint, chilli flakes, lime juice, salt, pepper and olive oil.
Add the blended peas and season. Serve the koftas in chargrilled pitas with the guacamole, fresh mint, tahini, pomegranate seeds and a drizzle of lemon juice.