1 1/2 c Chick peas, cooked & drained 1 ea Onion, chopped 1/4 c Parsley, chopped 3 ea Garlic cloves, crushed 1 tb Chick pea stock 1/2 ts Baking soda 1 ts Coriander 1 ts Cumin Salt & pepper 1 tb All-purpose flour, plus -- additional flour for -- coating patties Oil for frying Pitas, tops cut off Tomato & onion salad 1 ds Harissa, see below, optional ----------------------------------HARISSA---------------------------------- 1/2 lb Red chilis, stemmed, seeded -- & chopped 6 ea Garlic cloves, peeled 1 ts Caraway seeds 1 ts Salt 1 1/2 ts Pepper 1 1/2 ts Cumin 1 ts Coriander Olive oil Place cooked chick peas in a blender. Add onion, parsley, garlic, stock, soda, spices, salt & pepper. Process until smooth. Place in a glass bowl & refrigerate until firm, 20 to 30 minutes. Shape into 12 patties. Dust lightly
with flour & fry in hot oil, turning frequently until browned & crisp. Drain on paper towels. Put a pattie in a pita pocket, top with salad & a little harissa if desired. HARISSA: Place peppers & garlic in a processor & process until coarsely ground. Add remaining ingredients except the olive oil & process until smooth. To store, place in a small jar, top with a thinlayer of olive oil & refrigerate till ready to use. Makes 1 cup.
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