Step 1

In a sauce pan cook the lentils with 3 cups of water until they have absorbed the water and are cooked.

Step 2

Turn the heat off, add in the bulgur and cover with the lid. Let it sit for 30 minutes.

Step 3

Heat olive oil in a frying pan and saute onion and garlic until golden. Add in tomato paste and cook for a few minutes. Turn the heat off.

Step 4

Place the red lentil and bulgur mixture in a large bowl. Add in the onion mixture and mix.

Step 5

Add in the parsley, green onions, cumin, salt, pepper and Aleppo pepper.

Step 6

Add in the olive oil and mix well.

Step 7

Start shaping the vegan lentil meatballs into long cylinders and place them on a platter.

Step 8

Chill for an hour in the fridge and serve with fresh lemon and lettuce.