Amount
Ingredient
Preparation



1 1/2
cups
chickpeas

cooked and drained



1
each
onion

chopped



1/4
cup
parsley

chopped



3
cloves
garlic

crushed



1
tablespoon
water

or chickpea stock



1/2
teaspoon
baking soda





1
teaspoon
coriander





1
teaspoon
cumin





1
x
salt and black pepper





1
tablespoon
flour

all-purpose, plus additional flour for coating patties



1
x
oil

for frying



1
x
pita bread

tops cut off



1
dash
harissa

see below, optional





---

----------------------------------harissa----------------------------------



1/2
pound
red chiles

stemmed, seeded and chopped



6
cloves
garlic

peeled



1
teaspoon
caraway seeds





1
teaspoon
salt





1 1/2
teaspoons
pepper





1 1/2
teaspoons
cumin





1
teaspoon
coriander





1
x
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 and refrigerate until firm about 2 to 3 minutes.

Shape into 12 patties.  

Dust lightly with flour and fry in hot oil, turning
frequently until browned and crisp.  Drain on paper towels.


Put a pattie in a pita pocket, top with parsley, tomatoes, onion and a little harissa if desired.  Tazikki, yogurt and tahini are also nice.

HARISSA: 

Place peppers and garlic in a processor and process until coarsely ground.  

Add remaining ingredients except the olive oil and process until smooth.  To store, place in a small jar, top with a thin layer of olive oil and refrigerate till ready to use.  

Makes 1 cup.