Categories: Appetizers, Oriental, Snacks 
      Yield: 12 patties 
  
  1 1/2 c  Chick peas, cooked & drained 
      1 ea Onion, chopped 
    1/4 c  Parsley, chopped 
      3 ea 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 ea 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.