Ingredients

1 1/2 C. chick peas, cooked and drained
1 each onion, chopped
1/4 C. parsley, chopped
3 each garlic cloves, crushed
1 Tbsp. chick pea stock
1/2 tsp. baking soda
1 tsp. coriander
1 tsp. cumin
salt and pepper
1 Tbsp. all purpose flour, plus additional flour for coating patties
oil for frying
pitas, tops cut off
tomato and onion salad
1 dash harissa, see below, optional
1/2 pound red chilis, stemmed, seeded and chopped
6 each garlic cloves, peeled
1 tsp. caraway seeds
1 tsp. salt
1 1/2 tsp. pepper
1 1/2 tsp. cumin
1 tsp. coriander
olive oil

Cooking Instructions

Place cooked chick peas in a blender. Add onion, parsley, garlic, stock, soda, spices, salt and pepper. Process until smooth. Place in a glass bowl and refrigerate until firm, 20 to 30 minutes. Shape into 12 patties. Dust lightly with flour and fry in hot oil, turning frequently until browned and crisp. Drain on paper towels. Put a patty in a pita pocket, top with salad and a little harissa if desired. Harissa: place peppers and garlic in a processor and process until coarsely ground. Add remaining ingredients except the olive oil and process until smooth. To store, place in a small jar, top with a thin layer of olive oil and refrigerate till ready to use.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)