Chhiwate

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.