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1.
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Put the bulgur in a medium bowl, add the warm water, and let soak for 30 minutes.
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Drain.
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2.
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Transfer the bulgur to a food processor.
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Add all of the remaining ingredients except the oil and process until smooth.
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If the mixture is too thin, add a little more flour.
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Using floured hands, shape into oval patties about 2 inches long, 1 inch wide, and 1/2 inch thick, tapering the ends.
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3.
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Heat 1/4 inch oil in a large skillet over medium heat.
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In batches, fry the patties, turning once, until golden brown, about 2 minutes per side.
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Serve warm or at room temperature.
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This batter is looser than the bulgur version and is dropped from a spoon.
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Omit the bulgur, the 1/2 cup cold water, the onion, garlic, coriander, pepper, allspice, cumin, and Aleppo pepper.
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Add 3 large eggs, 2 to 8 tablespoons granulated or packed brown sugar, 2 teaspoons ground cinnamon, 1/2 teaspoon freshly ground nutmeg, and a pinch of ground ginger.
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Spread the pumpkin mixture in an oiled 9-inch square baking pan.
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Cut into diamonds or 1 1/2-inch squares, drizzle with 1/4 cup vegetable oil, and bake in a preheated 375F oven until golden brown, about 45 minutes.
