For the salad, mix together all the ingredients and set aside until ready to serve. The salad should be very juicy.
In a large pot combine the lentils and the water. Bring to a boil over high heat. Reduce heat and simmer partially covered for about 15 to 20 minutes or until the lentils are very tender. The mixture will still have a lot of liquid. Season with 1 1/2 teaspoons kosher salt.
Meanwhile, heat the olive oil in a skillet over medium heat and add the onion. Cook until soft and translucent, about 7 minutes, and remove from heat.
To the pot of lentils, add the bulgur and give it a stir. Then add the cooked onions. Mix, cover, and set aside for about 20 to 25 minutes or more until the bulgur wheat has absorbed the excess liquid and is nice and tender. If the mixture still has a crunch, cover it and let it continue to absorb until it is completely soft.
When the mixture is finally the right texture, use a wooden spoon to knead the mixture. Mix in half the scallions, reserving the rest for garnish. Add 2 1/2 teaspoons of kosher salt and black pepepr to taste. Mix thoroughly, then taste and adjust seasoning further if necessary. Set the mixture aside until it's cool enough to handle and shape.
To shape the kofte, set up a bowl with warm water beside the pot, dip your hands in the water and grab a small handful of lentil mixture. Form it into a ball and then lightly begin to make a fist with your hand to make it a bit more oblong (but not completely flat) and leave finger imprints on one side. Place on a serving dish, dip your hands in warm water and repeat the process until all of the lentil mixture has been used to form koftes.
Alternatively, use an ice cream scoop with a trigger to portion and shape the koftes, arranging the scoops in a single layer on a serving dish.
Garnish by dusting with paprika (optional), and then top with the remaining scallions and the parsley, and serve with the salad as an accompaniment.