Ingredients
- 9 garlic (cloves)
- 1 onion
- 1 harissa
- 300 gr chick peas
- 130 gr chilis (red)
- 16 ml chick pea stock
- 8 gr all purpose flour
- 7 gr parsley
- 6 gr cumin
- 4 gr coriander
- 4 gr pepper
- 3 gr caraway seeds
- 3 gr salt
- 2 gr 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 dozen 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.
