Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          cooked chick-peas
     1/2  cup           bread crumbs
     1/2  cup           chicken broth
   1      tablespoon    flour
   1                    egg
   1      tablespoon    tahini
     1/2  teaspoon      cumin
     1/4  teaspoon      dried marjoram
   1      teaspoon      paprika
   1      teaspoon      lemon juice
   2      cloves        garlic
   2      tablespoons   chopped parsley
                        vegetable oil
                        shredded lettuce
                        pita bread
   2      medium        tomatoes
   4                    scallions

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.