Measure 150 g bulgur, 75 g semolina, 150 ml water, and a pinch of salt into the large mixing bowl.

Stir the bulgur mixture until evenly moistened, then let it rest for 15 minutes.

Knead the rested bulgur mixture in the bowl for 2 to 3 minutes until it becomes cohesive.

Shape the dough into small balls or shallow discs, about 2 cm wide.

Peel and finely mince the 2 garlic cloves, then finely chop the fresh mint.

Heat 60 ml olive oil in a saucepan over medium heat, then stir-fry the minced garlic and 15 g tomato paste for 1 to 2 minutes.

Add 120 g tomato sauce, 52 ml water, salt, and black pepper to the saucepan, then stir until combined.

Bring the tomato sauce to a light simmer, then cook it for 10 minutes over low heat.

Bring a large pot of water to a boil, then add the shaped bulgur balls or discs.

Boil the bulgur balls for 5 to 7 minutes until they float, then lift them out with a slotted spoon.

Stir the cooked bulgur balls into the simmered tomato sauce, then gently coat them with the sauce.

Combine 120 g vegan yogurt, chopped fresh mint, and 15 ml lemon juice in a bowl, then stir until smooth.

Divide the sauced Fellah köftesi between 3 serving plates, then spoon the vegan yogurt mint sauce alongside or over each portion.