Preparation:
Heat 3-4" vegetable oil to 350 degrees in heavy deep skillet or deep fryer. In processor process chick peas until smooth. Add chicken broth and bread crumbs. Pulse to mix. Pour into a bowl. Stir in flour, egg, tahini, cumin, marjoram, paprika, lemon juice, garlic and parsley. Form mixture into 2" balls. Coat with extra flour. Deep fry balls, a few at a time, until golden brown. Drain on paper towels. Put shredded lettuce in pita pockets, top with tomatoes and scallions. Approximately 6-8 minutes. |
