Boil the lentils in salted water until soft, leave enough boiling water to remain on it, pour the rest. Add the bulgur to the water and wait 20 minutes for it to swell.
Extract the spring onions and chop them finely. Extract the parsley, discard the stems and chop the leaves. Add fresh onion, parsley, pepper paste, olive oil, pomegranate syrup, chili pepper, coriander and cumin and knead well with your hands.
Squeeze and form thin long meatballs in your palm. Before shaping the meatballs, you can change the amount of some ingredients by tasting them and find the mixture that suits your taste. Lentil meatballs should not be prepared in advance as they will dry out and lose their flavor as they stand.
1 cup of red lentils
1 cup fine bulgur
1 bunch (6-8 pieces) spring onions
half a bunch of parsley
1 tablespoon of chili paste
1 tablespoon of olive oil
1 teaspoon of pomegranate syrup
1 teaspoon paprika
1 teaspoon coriander
1 teaspoon cumin