These vegan lentil meatballs are a Turkish classic. Made with red lentils and bulgur, these meatballs are usually served with lettuce and herbs.
In a sauce pan cook the lentils with 3 cups of water until they have absorbed the water and are cooked.
Turn the heat off, add in the bulgur and cover with the lid. Let it sit for 30 minutes.
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.
Place the red lentil and bulgur mixture in a large bowl. Add in the onion mixture and mix.
Add in the parsley, green onions, cumin, salt, pepper and Aleppo pepper.
Add in the olive oil and mix well.
Start shaping the vegan lentil meatballs into long cylinders and place them on a platter.
Chill for an hour in the fridge and serve with fresh lemon and lettuce.
If the mixture is not sticky enough, add more olive oil, one tablespoon at a time.