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 falafel sized balls or into one big mound/pattie. Garnish with sprigs of parsley and if you made a big mound, pieces of green pepper.