In a sauce pan cook the lentils with 3 cups of water for approximately 20 minutes until they have cooked and are mushy in texture.
Turn the heat off, add in the bulgur and cover with the lid. Allow it to rest for minimum 20 minutes.
While the lentil is cooking, heat olive oil in a frying pan and saute onion and garlic for approximately 10 minutes until the onion becomes translucent and a little golden in color.
Add in tomato paste and cook for a few more minutes. Turn off the heat.
In a larger glass bowl, place the red lentil and bulgur mixture along with the onion mixture and mix. Add in the chopped parsley, green onions, cumin, salt, pepper and baharat spice.
Shape the vegan lentil meatballs into balls or cylinder shape and place them on a plate. Once all shaped, refrigerate them and serve with a drizzle of fresh lemon and salad or as I have suggested tucked in segments of fresh Turkish green pepper..
Notes
Baharat seasoning - is a specific Turkish seasoning suitable for vegan and vegetarian dishes. Tomato and pepper paste - if you cannot find this, use tomato paste Do you want to bake these lentil meatballs?You certainly can but add 2 tablespoons of flour, chia seeds or corn flour, or 2 eggs before shaping. Shape and bake at 190ºC for 25-30 min.Â