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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 12 |
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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
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.
| Ingredients:
1 1/2 Cup(s) Chick peas, cooked & drained
1 medium Onion, chopped
1/4 Cup(s) Parsley, chopped
3 Garlic cloves, crushed
1 Tablespoon(s) Chick pea stock
1/2 Teaspoon(s) Baking soda
1 Teaspoon(s) Coriander
1 Teaspoon(s) Cumin
1 Tablespoon(s) All-purpose flour
1/2 Pound(s) Red chilis, stemmed
6 Garlic cloves, peeled
1 Teaspoon(s) Caraway seeds
1 Teaspoon(s) Salt
1 1/2 Teaspoon(s) Pepper |
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