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

-HARISSA –
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

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.