Stir all kofta ingredients except olive oil together in a large bowl, gently pressing with your hands until well combined. Wet your hands and form mixture into 2" oblong meatballs.
Heat olive oil in a large skillet over medium-high heat; add kofta and cook without moving, until well-browned - they'll release easily when ready to flip. Brown on all sides, then reduce heat to medium-low until no longer pink inside.
Meanwhile, whisk together all ingredients for the lemon cream. Serve kofta with pita bread, lemon cream, and desired accompaniments.