The night before soak the beans in sufficient amount of cold water. In the morning drain the water, beans boiled until cooked (it should be soft), salted at the end of cooking, drain the water, beans aside.

Bulgur, pour a glass of boiling water and set aside to swell.

Finely chopped onions and garlic fry in vegetable oil, sprinkle with freshly ground black pepper.

Beans grind in a blender to a paste. To facilitate the process, add a little water. Bulgur is ready to send to the bean paste and again grind everything in a blender.

Parsley and green onions finely chop. All the ingredients for paste to combine and thoroughly mix with a spatula. Adjust the taste with salt and pepper.

The pate is ready. Transfer to a jar with a lid, store in the refrigerator. Serve with bread, tortillas. Festive version of the submission: dazzle pashtetnoyi mass balls or oblong cakes, put on washed and dried lettuce leaves. Very tasty with the yogurt sauce with dried mint. PS If these cutlets and fry in boiling oil until Golden brown, get a dish of Arabian cuisine called "Falafel". But that's another story :)