1. In a large bowl, soak bulgur wheat in 1 cup of boiling water. Cover the bowl and let it sit for 20 minutes until the water has been absorbed and the bulgur is tender.
2. Preheat the oven to 375ºF. Line a baking sheet with parchment paper and generously spray with oil cooking spray or brush with one tablespoon of olive oil. 
3. While the bulgur wheat is soaking, place the chickpeas in a food processor with 1/2 can of the chickpea water, and process until creamy.
4. With your hands squeeze any water left on the bulgur wheat and transfer it to a bowl.
5. To the bulgur add flour, salt, paprika, turmeric, black pepper, mashed chickpeas, and 2 tablespoons of the remaining olive oil. Mix until it forms a dough.  
6. Take 1/3 of a cup of the bulgur wheat mixture, roll it into a tight dough ball, and lightly press it down to form a thick patty.     
7.  Arrange the bulgur wheat patties onto the parchment-lined baking sheet.  Lightly brush the remaining tablespoon of olive oil on top of each patty or spray them with cooking oil spray.  
8. Bake for 25 minutes.
9. Serve with Spicy Tahini Sauce.

To Make The Spicy Tahini Sauce

1.  In a medium bowl, whisk tahini paste, salt, and lemon juice until it thickens. Add water, 1 tablespoon at a time, and whisk until you get the desired consistency.  You don't have to use all the water. Use more water for a thinner sauce and less water for a thicker sauce.  Add sriracha and refrigerate until ready to use