Give your lentils a good rinse then add the lentils to the water. Make sure the water covers the lentils by 2 inches. Bring to a boil, and reduce heat to simmer. Cook the lentils for 15-20 minutes until cooked through, the red would turn creamy and they would have absorbed most of the cooking liquid.
Tip: There should be about 1/2 inch of water remaining on top of the lentils. If there is too much, drain some of the water.
Add the bulgur to the lentils, give it a stir to combine. Cover the pot and let the bulgur absorb all the excess cooking liquid.
In the mean time, sauté the onions in 2 tbsp of olive oil, after 2 minutes add the seasoning and both the tomatoes and the harissa.
Add the onion mixture to the red lentils and bulgur. Stir to combine. Let the mixture cool.
When it's cool enough to handle, add on the remaining olive oil, lemon juice, green onions, and chopped mint and parsley until they are fully incorporated through the mixture. Season with salt to taste.
Use an ice cream scooper or a 1/4 measuring cup to make sure all your Kofte are the same size. You can wet your hands to help you shape the Kofte into a football shape or any shape you like.
Serve with tender lettuce leaves, pita wedges, hot pepper paste, pickles, onions and extra herbs.