Rinse the bulgur well and cover it with cold water while you get the rest of the ingredients together.
In a small bowl, mix together sliced onions, pine nuts, oil and salt.
Spray a 7 x 3 inch heatproof pan with oil. Place the onion mixture into the pan. Set the air fryer to 400°F for 8 minutes to cook the onions and toast the pine nuts. Stir halfway through.
Meanwhile for the lamb: Using a stand mixer with a paddle attachment, combine soaked bulgur, lamb, salt, 7-spice mix, and cumin until you have a smooth, sticky mixture.
Remove the onions and nuts from the air fryer and place into a small bowl.
You will now start layering the kibbe. Oil the sides of the 7 x 3 pan. Spread half the lamb mixture into the bottom of the pan. Add all the onions and nuts. Cover with the remaining lamb mixture.
Place the pan into the air fryer basket. Set the air fryer to 360°F for 20 minutes.
Sauté the onions and pine nuts with salt on the stovetop, or cook them in the microwave until the onions soften, about 2-3 minutes. Assemble the recipe in whatever shaped pan you have, and bake at 350F for 30 minutes or until the meat is cooked through.
To make a keto version of this dish, substitute hemp hearts for the bulgur. You can also make Keto Tabouli with the rest of the hemp hearts.