Bulgur latkes with pomegranate sauce Recipe - Los Angeles Times

Name: Bulgur latkes with pomegranate sauce Recipe - Los Angeles Times
Ingredients: 1 cup fine bulgur; 1 1/2 cups plus 1/3 cup cold water, divided; 1/2 cup chopped Italian parsley leaves (or half parsley, half cilantro), plus extra for garnish (optional); 1/4 cup toasted pine nuts or chopped walnuts; 1/2 cup chopped red onion; 1 green onion, chopped; 1 egg, lightly beaten; 3 tablespoons unbleached all-purpose white or whole wheat flour; Salt and pepper; 1/3 cup pomegranate concentrate; 1/3 cup maple or agave syrup; 3 tablespoons olive oil, for frying

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There'll be no potato latkes on my Hanukkah table this year. Yes, I know they're traditional -- my mother made them every Hanukkah when I was growing up. I've also prepared them for my children in...

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Ingredients

1 cup fine bulgur
1 1/2 cups plus 1/3 cup cold water, divided
1/2 cup chopped Italian parsley leaves (or half parsley, half cilantro), plus extra for garnish (optional)
1/4 cup toasted pine nuts or chopped walnuts
1/2 cup chopped red onion
1 green onion, chopped
1 egg, lightly beaten
3 tablespoons unbleached all-purpose white or whole wheat flour
Salt and pepper
1/3 cup pomegranate concentrate
1/3 cup maple or agave syrup
3 tablespoons olive oil, for frying