A vegetarian köfte from Syrian cuisine, this red lentil and bulgur ball is made by kneading the grains with a spiced onion mixture and shaping them by hand. Whole-grain and meat-free, it is a practical snack that fits easily into a child's lunchbox.
Put the rinsed lentils and water into a pot and boil for twelve minutes until soft.
Stir the fine bulgur into the cooked lentils, remove from the heat, cover, and let it steep for five minutes.
Sauté the grated onion in olive oil, add the tomato paste, cumin and salt, then mix and knead it into the lentil-bulgur mixture.
Take pieces of the mixture about 3 centimetres across and shape them into balls in your palm, then sprinkle with chopped parsley.
Let the bulgur steep in the lentils' own heat; adding it once everything has cooled means it will not soften properly. Allergens: contains gluten (bulgur).
You can shape the balls, freeze them on a tray, and bag them afterwards; this extends their freezer life so you can add them to your child's lunchbox whenever you like.
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