Combine drained chick peas and onion. Add the parsley, egg and spices. Whirl in a blender or food processor. Add the bulgur until mixture forms a ball without sticking to your hands. Refrigerate at least one hour. Form chick pea mixture into small balls, each about the size of a walnut.
Flatten the patties slightly before frying them in deep fat, until golden brown on each side. Drain on paper towels.
It can be served with Tehini sauce (Sesame dip) or humus and make sandwiches with pita bread.
Serves 8 -10 people.
