Chop the onions finely and crush the walnuts. Heat the olive oil to a moderate temperature in the pan on the stove and braise the onions. After they soften, add the savory and stir. Add the crushed walnuts and stir again. Remove from the heat and leave the filling to cool.
In the meantime, pour 1/2 cup cool water over the bulgur, stir and leave to swell for about 10 min.
Chop the onions, pepper and parsley finely. Knead the mince well with the egg, onions, pepper, cumin, allspice, salt and parsley.
Add the swollen bulgur and knead well again. Smear a cutting board with oil and shape flat meatballs. Put some of the filling in 1/2 of each meatball and cover with the other 1/2. You have to shape it kind of like a crescent.
Roll the meatballs in flour. Fry them in heated oil on both sides.