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Wash the lentils well and cook in a large pot or pressure cooker with the measured amount of water until lentils are very soft and there is only a little bit of water left.
Remove from the heat and add the bulgur wheat. Stir to combine, cover and leave until the bulgur absorbs all of the water.
While the lentils are cooking, finely chop the onions and saute in a small pan with all of the olive oil until the onions are soft and slightly yellow in colour. Add in the salt, spices and capsicum puree and cook for a few minutes.
Add the onion and oil mixture to the lentils and stir well, it should be quite hard to stir in the beginning. Taste and adjust seasonings.
Add the chopped parsley and spring onions and stir in. Leave until cool enough to handle with your hands.
Form into balls about 4cm in diameter, or use an ice-cream scoop for uniformity. Place the ball into the cup of your palm and press while turning to form a pointy sausage shape.
Arrange on a platter and serve cold or at room temperature with other meze or a salad.
Makes about 36 and is great for picnics.
Can be made a day ahead and stored, in a container, in the fridge but they dry out quickly so don't leave them too long.
Paprika flakes are fermented, dried chili flakes, produced in turkey, hot but not overpowering, you can substitute chili flakes for the paprika flakes.