| Ingredients: |
- 1 1/2 cup Chick peas, cooked & drained
- 1 Onion, chopped
- 1/4 cup Parsley, chopped
- 3 Garlic cloves, crushed
- 1 Tbs Chick pea stock
- 1/2 tsp Baking soda
- 1 tsp Coriander
- 1 tsp Cumin
- Salt & pepper
- 1 Tbs 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
- HARISSA
- 1/2 lb Red chilis, stemmed, seeded - & chopped
- 6 Garlic cloves, peeled
- 1 tsp Caraway seeds
- 1 tsp Salt
- 1 1/2 tsp Pepper
- 1 1/2 tsp Cumin
- 1 tsp Coriander
- Olive oil
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| Directions: |
- 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 ightly 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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