1 1/2 cup Chick peas, cooked & drained
1 Onion, chopped
1/4 cup Parsley, chopped
3 Garlic cloves, crushed
1 tbsp Chick pea stock
1/2 tsp Baking soda
1 tsp Coriander
1 tsp Cumin
Salt & pepper
1 tbsp 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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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 patty 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 thin layer of olive oil & refrigerate till ready to use. Makes 1 cup
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