Ingredients
- 9 garlic (cloves)
- 1 onion
- 1 harissa
- 1 1/2 c chick peas
- 1/2 lb chilis (red)
- 1 tb chick pea stock
- 1 tb all purpose flour
- 1/4 c parsley
- 2 1/2 ts cumin
- 2 ts coriander
- 1 1/2 ts pepper
- 1 ts caraway seeds
- 1 ts salt
- 1/2 ts baking soda
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 & 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.
