---------- Recipe via Meal-Master (tm) v8.02
  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
     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.