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Ingredients

• 1 cup dried chickpeas, refrigerated overnight in water to cover by 2 inches, then drained, or 1 cup canned chickpeas, drained
• 1 small onion, diced (about 1/2 cup)
• 2 cloves garlic, peeled and smashed
• 2 tablespoons fresh parsley, finely chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon salt
• 1/2 teaspoon dried red pepper flakes
• 1/2 teaspoon baking soda
• About 6 cups vegetable oil for frying

• 5 to 6 pita breads, top 1/3 cut off each
• 2 plum tomatoes, seeded and diced
• 1 small onion, diced
• 1 green bell pepper, seeded and diced
• 1 cucumber, peeled, seeded, and diced
• Pickled turnip*
• Mango amba (pickle)*

• Description

  Chef Michael Skibitcky Tweaked This Joan Nathan Recipe , Deleting The Cilantro And Adding Ground Coriander. For An Authentic Israeli...

  Epicurious
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