1 cup bulgur, washed and drained
1 cup red lentils, washed and drained
1 large onion, chopped
1/2 cup sunflower oil
1 tbsp tomato paste
2 tbsp cumin
1 lemon juice
1 tsp salt
1/2 cup parsley, chopped
Cook the red lentils with 2 1/2 cups of water on low heat. When there's a small amount of water left, add the bulgur. Stir and and continue cooking until all the water evaporates. Cover the lid and put aside.
In another medium-sized pot, sautee the onion with sunflower oil. Then add all the remaining ingredients, except for parsley. Also add in the lentil and bulgur mixture. Cook on low heat, stirring occasionally, until the mixture becomes doughy and starts to leave the sides of the pot. This should take about 8-10 minutes. Cover the lid and put aside for about an hour.
Mix in the parsley and using your hand, give them the shape shown in the picture. Keep refrigerated and serve on green salad leaves.