Spread the ground meat in a large bowl and add the soaked bulgur. Mix well by hand.

Gradually add the parsley and spices—cumin, black pepper, coriander, and red pepper flakes—mixing as you go.

Add the grated onion and mix the mixture thoroughly. Add salt and a little oil, and continue mixing until well combined.

Shape the kofta mixture into patties and place them in the refrigerator to firm up for about 15 minutes.

Lightly grease a heavy-bottomed skillet with a little oil and arrange the kofta patties in the pan.

The purpose of lightly oiling the skillet is to avoid deep-frying, making the kofta lower in fat.

Turn the kofta patties once they are browned on one side, then remove them from the skillet when fully cooked.

Serve with any appetizers or side dishes you like.