| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Appetizers, Oriental, Snacks | 12 | Patties | |
INGREDIENTS
| 1 1/2 | c | Chick peas, cooked & drained |
| 1 | Onion, chopped | |
| 1/4 | c | Parsley, chopped |
| 3 | 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 |
| 1/2 | lb | Red chilis, stemmed, seeded & chopped |
| 6 | 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 |
INSTRUCTIONS
HARISSA 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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