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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.
Marinated chick peas:
1 drained can of chick peas
1/2 red onion slivered
6 cloves garlic smashed
1 T chopped parsley
1/2 T chopped oregano
juice of 1/2 lemon
2 T good olive oil
S&P to taste
combine all ingredients. let sit at room temp. at least 1/2 hour.
serve with salad or rice.
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