• Servings: 8 servings
• 1 can (16 oz) chick-peas, drained, or 2 C cooked dried chick-peas, drained
• 2 slices whole-wheat bread, crumbled fine (about 2/3 C)
• 1/2 C onion, chopped
• 1 egg
• 2 T minced parsley
• 3 cloves garlic, minced
• 1/2 tsp each: turmeric and baking soda
• 1/4 tsp each: cumin, marjoram, basil and pepper
• 3/4 tsp salt
• Oil for deep-frying
• Tahini sauce (see recipe)
• Hummus (see recipe)
• 4 to 6 pita breads, heated and cut in half
• Shredded lettuce (optional)
• Chopped tomato (optional)
• Chopped cucumber (optional)

1. In large bowl mash chick-peas.
2. Add bread, onion, egg, parsley, garlic, 1 tablespoon Tahini Sauce, salt, turmeric, baking soda, cumin, marjoram, basil, and pepper.
3. Mix well.
4. With wet hands, shape in to 24 balls.
5. Fry 12 balls at a time in hot oil (350 degrees) about 5 minutes or until well browned.
6. Drain on paper towels.
7. Eat as is, or with Tahini Sauce, or put 3 balls into each pita half with some hummus, and top with lettuce, tomato, and cucumber and sprinkle with Tahini Sauce.

Suggestion: Serve with pickle strips. See separate recipes for Tahini Sauce and Hummus.