1. Place the bulgur in a bowl and cover with 1 cup boiling water. Allow to stand 20 minutes before straining and squeezing out any remaining water. Use a fork to fluff up the bulgur.
  2. In a large bowl, place the chopped parsley, mint, spring onions and tomato. Add 5 heaped tablespoons of the bulgur and the falafel balls. Season with salt, pepper, lemon juice and olive oil and mix well. taste and adjust the seasoning, if needed.