Peel, cube and boil the potatoes and sweet potato in salted water until they are tender and can be mashed with a fork.
Dice the onion. Add olive oil in a pan and fry the onion over high heat until it's browned, almost burnt.
Soak the bulgur in 3/4 C of hot water for about 10 minutes.
Mash the potatoes and mix with the bulgur. Set aside.
Remove the stems from the kale leaves, wash them and chop them. Mince the garlic. Add some olive oil in a pot and sauté the garlic. Add the chopped kale and add salt. Stir until the kale has wilted.
Let the potato mix cool down. Add the kale and the fried onions. Add the baharat and adjust the salt. Add the eggs and the flour and mix well.
Form the koftas and fry them in a pan with olive oil over low-medium heat until browned.