For the kofta, coarsely grate the onion into a fine sieve and press out excess liquid. Place the onion and all remaining ingredients in a bowl and mix until well combined. Roll mixture into cylindrical shapes about 7cm in length. Place in the fridge to chill.
For the muhammara, roughly chop the roast capsicum flesh. Place in a blender along with remaining ingredients except the oil and blend to a paste. Occasionally turn off the processor and scrape down the sides of the bowl to ensure a smooth, even paste. With the processor running, add olive oil slowly and blend until the oil is completely incorporated.
Place a little oil in a frying pan over a medium-high heat and fry the kofta until golden brown. Do this in batches, with each batch taking about 6-8 minutes to cook, depending on how you prefer them done.
Serve the kofta on a platter with a bowl of muhammara on the side.