Bring 3 cups of water to a boil in a medium saucepan. Cook until the red lentils are tender, about 15-20 minutes. Remove any excess water.
Combine the cooked lentils, fine bulgur, onion, garlic, tomato paste, red pepper paste, cumin, paprika, salt, and pepper in a large mixing bowl. Mix everything together thoroughly.
Pour in 2 cups of boiling water and stir thoroughly. Cover and set aside for 20-30 minutes, or until the bulgur has absorbed the water and the mixture has thickened.
Knead in the olive oil until the mixture forms a smooth dough. Season with salt and pepper to taste.
In a small mixing bowl, combine the tahini, water, lemon juice, garlic, salt, and pepper to make the tahini sauce. Place aside.
In a medium mixing bowl, combine the sliced pak choi, parsley, mint, dill, olive oil, lemon juice, salt, and pepper.
Shape a small amount of the pea ball mixture into a ball with your hands. Repeat until all of the mixture has been consumed.
Serve the pea balls alongside the tahini sauce and pak choi salad.