Cook the lentils in 2 1/2 cups of water until tender, adding more water if necessary. When they are almost soft and the water is nearly absorbed, stir in the bulgar and boil 2 to 3 minutes. Remove from heat and allow the bulgar to soften and the mixture to cool.
Saute the onion in olive oil for 3 to 4 minutes, stir in tomato paste and remove from heat.
Combine all ingredients and knead into a paste. When the mixture has cooled form tablespoons into thumb sized koftes. Arrange on a platter and sprinkle with parsley. Serve cold as an appetizer.
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