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1
Combine the red lentils, onion, garlic and water in a large saucepan and bring to a boil.
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2
Skim off any foam, reduce the heat, add salt to taste and simmer 30 minutes, or until the lentils are soft.
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3
Remove the onion half.
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4
Add the spinach and simmer for another minute, until it is wilted.
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5
Taste and adjust salt.
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6
Stir the bulgur into the pot, turn off the heat and cover.
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7
Let sit for 30 minutes, until the bulgur is tender and has absorbed all the liquid.
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8
Meanwhile, heat 2 tablespoons of the olive oil over medium-low heat and add the ground cumin and allspice.
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9
Stir for about 15 seconds, until fragrant, then stir into the lentil/bulgur/spinach mixture.
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10
Allow to cool, in the refrigerator if youre leaving for more than an hour.
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11
Moisten your hands with water and knead the mixture in the bowl for 3 to 5 minutes, or stir with a rubber spatula.
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12
Each time it begins to stick to your hands, moisten them again.
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13
For a spicier mixture, add 1/4 to 1/2 teaspoon Aleppo pepper.
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14
Taste and adjust salt.
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15
Moisten your hands and shape the mixture into walnut-size balls (about 1 inch).
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16
Youll have to moisten your hands again whenever the mixture begins to stick to them.
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17
Place on a platter, garnish with scallions, radishes, romaine lettuce leaves and lemon wedges, and serve, or chill for several hours.
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18
Serve cold or at room temperature.
