Start the bulgur: Put the bulgur in a medium heatproof bowl. Bring 1 1/4 cups water to a boil in a kettle or small saucepan.

Pour the boiling water over the bulgur. Add 1/4 teaspoon of the salt, stir once, cover the bowl with a plate, and let it stand for 15 minutes.

Make the fritter mixture: Put the shredded eggplant in a colander over the sink. Sprinkle it with 1/2 teaspoon of the salt, toss, and let it sit for 10 minutes so excess water drains away.

Put the drained chickpeas into a large bowl. Mash them with a fork until about half are broken down and the rest are still a little chunky.

Pick up the eggplant in small handfuls and squeeze firmly over the sink to remove as much liquid as you can. Add the squeezed eggplant to the bowl with the chickpeas.

Add the chopped onion to the bowl. Add half of the parsley and 3 ounces of the feta.

Add the beaten eggs, flour, cumin, the remaining 3/4 teaspoon salt, and the black pepper to the bowl. Stir until the mixture looks thick and holds together when you press it with the spoon.

Finish the salad: Fluff the bulgur with a fork. Transfer it to a serving bowl and add the tomatoes, cucumber, the remaining parsley, the juice from half the lemon, and 1 tablespoon of the olive oil.

Toss the bulgur salad well. Crumble the remaining 1 ounce feta over the bowl and set it aside.

Cook the fritters: Pour 2 tablespoons of the olive oil into a large nonstick skillet and set it over medium heat. Heat the oil until it looks loose and glossy.

Scoop about 1/4 cup of the fritter mixture into the skillet for each fritter. Flatten the mounds gently into patties about 1/2 inch thick, and cook 4 fritters at a time so the pan is not crowded.

Cook the fritters for 3 to 4 minutes on the first side, until the bottoms are deep golden brown and the patties release easily from the skillet with a thin spatula.