Place the bulgur in a bowl and pour over 1 1/2 cups water. Cover and set aside until completely tender and the water is absorbed, about 1 hour (the bulgur also can be soaked the night before in a covered bowl). Fluff with a fork.
Add the parsley, pine nuts, red onion and green onion and mix well with a fork. Mix in the egg and flour and knead the mixture with one hand until it sticks together easily. Season with salt and pepper. Add an additional tablespoon or two of flour if necessary and knead well.
Put a bowl of cold water near the work surface. Dip your hands in the water, take a bit of the mixture and roll it between your hands to form a ball about 1 1/2 inches in diameter. Flatten into a 2-inch patty. Repeat with the rest of the mixture and place the shaped patties on a piece of parchment paper. This makes about 1 1/2 dozen latkes. (They may be prepared in advance: Cover uncooked latkes with plastic wrap and chill. Remove from refrigerator 10 minutes before frying.)
Heat the oil in a large nonstick frying pan over medium-low heat and add the latkes (you may have to do this in 2 batches). Fry on both sides till golden brown, about 2 minutes per side, raising the heat to medium and adding an additional teaspoon of olive oil if necessary. Transfer to a serving dish.
Make the pomegranate sauce: Place the remaining one-third cup water, pomegranate concentrate and maple syrup into a screw-top jar and shake. Bring to a boil in the same frying pan in which the latkes were cooked, then reduce the heat to a gentle simmer and continue to cook until the sauce begins to thicken, about 3 minutes. Remove from heat and serve immediately with the latkes, topped with additional parsley or cilantro if desired.
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