The ones without cheese were my vegan option for Jim and Amy's shower (in addition to the veggies and fruit of course). My version isn't exactly traditional tabbouleh as I didn't use bulgur, so I just called them Party Pita Pockets. They were still tasty or at least people told me they were.
Tabbouleh Party Pita Pockets
2/3 cup bulgur wheat (I actually used couscous as I had it on hand and needed to use it up.)
Juice of 1 large lemon
1 small garlic clove, chopped
2 Tbsp chopped fresh mint
2 Tbsp chopped fresh parsley
1/2 tsp ground cumin
2 tomatoes, peeled, seeded and diced (Yes, I used canned to make my life easier.)
4 scallions, minced
4 oz. feta cheese, crumbled
24 mini pitas (I got a package of whole wheat and one of white to further indicate the vegan vs. the not.)
1- Soak the bulgur wheat in a large bowl of cold water for 30 minutes; drain thoroughly (in my case, it was make the couscous and set aside).
2- Whisk together the lemon juice, garlic, mint, parsley and cumin in a small bowl. Stir into the bulgur wheat. Leave to marinate for at least 30 minutes and up to 8 hours.
3- Once marinated, add the tomatoes and scallions and mix well. If you intend to make the entire batch not vegan, you can also mix in the feta cheese at this point.
4- Lightly toast the mini pita breads and split each one across the top. Stuff with tabbouleh and serve. At this point, if you have not already mixed in the feta, you can sprinkle some of the crumbles on top of however many pitas you choose.