Bring vegetable stock to the boil, add bulgur, bring to the boil briefly, cover and simmer over a low heat for 15-20 minutes. Drain the bulgur, rinse with cold water, drain and let it cool down. Meanwhile wash tomatoes and cut into slices.
Wash parsley and mint, shake dry and pluck and chop the leaves, except for some parsley for garnishing. Mix lemon juice, salt and pepper. Fold in olive oil. Mix the bulgur, tomatoes, parsley and mint with the vinaigrette.
Leave to stand for about 15 minutes. Peel and finely dice the shallot and garlic. Stir into the yoghurt and season with salt and pepper. Cut cheese into 8 sticks. Beat the egg and 2 tablespoons of water, season with salt and pepper.
Put the breadcrumbs on a plate. Turn the cheese sticks first in egg, then in breadcrumbs. Heat 3 tablespoons of oil in a small pan. Fry the cheese sticks for about 5 minutes at medium heat while turning. Arrange tabouleh and cheese sticks on plates, garnish with lemon wedges.