1 1/2 cup red lentils 1 medium onion, finely chopped and sauteed 1/2 bunch green onions, finely chopped 1 teaspoon salt 1 cup #2 bulgur* 1 1/2 tablespoon red pepper or paprika 1/4 cup parsley, finely chopped
Rinse lentils to remove stones. Wash until water is clean. Cover lentils with one inch of water and cook until thick and heavier than cream soup.
Add bulgur. Stir. Add red pepper, sauteed onions, raw green onions. Cool. The bulgur cooks during the cooling.
Form into desired shape, either into little felafel-sized balls or into one big mound/patty.
Garnish with sprigs of parsley and if you made a big mound, pieces of green pepper.
* you may have to get this at a Middle Eastern grocery store. #2 refers to how finely ground it is.