|Cooked dried chickpeas/1 1-pound 4-ounce can chick-peas, drained and rinsed||2 Cup (32 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
|Whole wheat bread slice||1 (Crust Removed)|
|Unbleached flour||1 Tablespoon|
|Baking soda||1⁄2 Teaspoon|
|Garlic||3 Clove (15 gm), finely chopped|
|Egg||1 , beaten|
|Chopped parsley||2 Tablespoon|
|Ground black pepper||1⁄4 Teaspoon|
|Ground cumin||1⁄4 Teaspoon|
|Dried basil||1⁄4 Teaspoon|
|Dried marjoram||1⁄4 Teaspoon|
|Tahini/Olive oil||1 Tablespoon (Sesame Paste)|
|Cayenne pepper||To Taste|
|Vegetable oil||2 Cup (32 tbs) (For Deep Frying)|
|Flour||1 Cup (16 tbs) (For Coating)|
|Whole wheat pita||5 , halved|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Tomato||1 , peeled and diced|
|Shredded lettuce||1 Cup (16 tbs)|
1. Grind the chick-peas through the coarse blade of a meat grinder or in the container of a food processor.
2. Add the remaining ingredients, with the exception of the last 6 ingredients. Mix well. The mixture will be soft.
3. Preheat the oil to 365 degrees.
4. Form the mixture into 1-inch balls, coat with the flour and fry, in a basket, four or five at a time, in the hot oil. The balls rise to the surface and are light brown when cooked. This takes about 2 minutes. Drain on paper towels.