Title: Another Falafel Recipe
Categories: Appetizer Mideast Snack Lunch
Yield: 12 Patties

1 1/2	c	Chick peas, cooked & drained
1		Onion, chopped
1/4	c	Parsley, chopped
3		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 pat
		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		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.

Virginia Habeeb, "Pita the Great"

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