A soft-textured vegetarian meatball made with red lentils and fine bulgur, easy to eat even for children who dislike meat. Served cold, this practical recipe suits any meal from breakfast to dinner.
Boil the washed lentils in 2 cups of water over low heat until the water is absorbed and they fall apart.
Sprinkle the bulgur over the hot lentils, cover, and let rest for fifteen minutes so the bulgur softens in its own steam.
Sauté the chopped onion in olive oil until pink, add the tomato paste, stir for another minute, and remove from heat.
Add the onion mixture to the lentil-bulgur mixture and knead thoroughly with the spices and parsley. Shape small patties in the palm of your hand.
Important: The bulgur should be added on top of the hot boiled lentils and left to rest with the lid on; stirring too early will make the grains harden. Contains gluten (bulgur). The patties can be kept in the refrigerator for two days and refreshed with a lemon slice before serving.
If you rub a few drops of olive oil onto your hands while kneading, you can shape the mixture easily without it sticking.
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