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.

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