(adapted from Closet Cooking)
1 pound tomatoes, seeded and chopped (he says to peel them, but I refuse to peel tomatoes)
4 sun-dried tomatoes, chopped
4 ounces crumbled feta
1/4 cup herbs (he suggests parsley, dill, and mint. I used a rounded tablespoon of each one)
2 green onions, sliced
1 teaspoon dried oregano
1 teaspoon paprika
2 eggs
1/4 cup fine bulgur wheat (or ground barley if you want to live dangerously)
Salt and pepper to taste
1 cup whole wheat flour, plus extra if needed
2 tablespoons olive oil

1. In a medium bowl, mix together everything except the oil. I ended up using about 1 1/2 cups of wheat flour. Being my first fritter, I wasn't sure what the mixture should look like. I stopped at 1 1/2 cups because it didn't seem to be getting as thick as I thought it would, and I didn't want to keep adding more and have them just taste like flour. 

2. Heat 1 tablespoon of the oil in a 12-inch non-stick skillet and heat it until hot (to test it, drop a small blob of the mixture onto the pan; it should sizzle and pop as soon as it hits the oil). Spoon the mixture onto the pan and gently spread it to rough round shapes. Make them as big or small as you want; I made mine fairly large, but I think they would make great appetizers if you made them small.

3. Cook the fritters until they are golden brown on the first side, 4-6 minutes. Then carefully flip them over and cook them another 4 minutes on the second side. Heat the remaining 1 tablespoon oil in the pan and repeat with the rest of the mixture. I got 8, 4-inch'ish fritters from the recipe. I served them with my Tzatziki (yum!).