Recipe for Vegetarian Lentil and Bulgur Meatballs

Rinse the lentils and cook them for 30 minutes in 800 ml of unsalted water.

In the meantime, chop the garlic, onion, spring onions, parsley, and cilantro.

Once the 30 minutes have passed, add the bulgur and half of the salt without draining the lentils. Let it expand covered for 10 minutes.

In the pan, heat 2 tablespoons of olive oil and sauté the onion and garlic for a few minutes (until the onion becomes translucent).

Add 2 tablespoons of tomato paste, the remaining salt, and 1/2 teaspoon of pepper. Mix well and cook for another 2 minutes. Turn off the heat and add half of the chopped green

Drain the excess water from the bulgur and lentil mixture and transfer it to the mixing bowl. Add the cumin, paprika, the remaining pepper, and 2 tablespoons of tomato paste, and mix well to form a paste. Finally, add the onion and garlic mixture.

To finish, shape the dough into dumplings in your hands. You can serve them as is, or lightly sauté them in a pan (in this case, it is recommended to add an egg to the dough to help them hold together during cooking). It's ready! Serve immediately topped with a generous amount of finely chopped green onions.