• Appetizers
• Dairy Free
• Dips & Sauce
• Gluten Free
• Vegan
• Vegetarian

1 cup red lentil, washed and drained
1 cup bulgur washed and drained
1 large onion
1/2 cup sunflower oil
1 tbsp tomato paste
2 tbsp cumin
1/2 cup scallions, finely chopped
1/2 teaspoon crushed red pepper (optional)
1 tsp salt
1/2 cup parsley, chopped

Cook the red lentils with 2 1/2 cups of water on low heat. When there's a small amount of water left, add the bulgur. Stir in the bulgur and remove from the heat. Cover and set aside until the bulgur is very soft, 15 to 20 minutes.

In another medium-sized pot, sautee the onion with sunflower oil. Then add all the remaining ingredients, except for parsley and scallions. Remove from the heat. Add in the lentil and bulgur mixture. Add the scallions and parsley, mixing gently.

With dampened hands, form the lentil mixture into oval walnut-sized balls. Keep refrigerated and serve on green salad leaves.