Yield: 12 patties
|1½ cup||Chick peas, cooked & drained|
|1 each||Onion, chopped|
|¼ cup||Parsley, chopped|
|3 eaches||Garlic cloves, crushed|
|1 tablespoon||Chick pea stock|
|½ teaspoon||Baking soda|
|½ pounds||Red chilis, stemmed, seeded & chopped|
|6 eaches||Garlic cloves, peeled|
|1 teaspoon||Caraway seeds|
|Salt & pepper|
|1 tablespoon||All-purpose flour, plus additional flour for coating patties|
|Oil for frying|
|Pitas, tops cut off|
|Tomato & onion salad|
|1 dash||Harissa, see below, optional|
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.
Virginia Habeeb, "Pita the Great" Submitted By MARK SATTERLY On 11-25-94