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Source: The Working Family's Cookbook

This sandwich is a far cry from peanut butter and jelly, but your kids may like it even better!
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Serves: 4 to 6
Prep Time: 15 minutes
Cook Time: 5 minutes
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2 cups cooked chick peas
1 slice white bread, crust removed
1/2 cup water
1 tablespoon flour, plus extra for coating
1 egg, beaten
1 tablespoon tahini, (sesame paste)
1/4 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/4 teaspoon dried marjoram
2 cloves garlic, crushed
2 tablespoons parsley, finely chopped
Vegetable Oil
shredded lettuce
4 to 6 pita breads, warmed
2 medium tomatoes, chopped
3 to 4 scallions, chopped
4 to 6 tablespoons plain lowfat yogurt, optional

Process the chick peas in a food processor or blender until they are almost smooth but still have some texture. Soak the bread in the water for 1 minute. Squeeze out most of the water, mash the bread and combine it with the chick peas.

Stir the tablespoon of flour and the remaining ingredients into the chick pea mixture and mix until well combined. Form the mixture into 2-inch balls and coat each with the extra flour.

Heat 3 to 4 inches of vegetable oil to 365 degrees in a heavy pot or deep fat fryer. Deep fry the balls, a few at a time, for about 3 minutes until golden brown. Drain on paper towels.

Put some shredded lettuce in the pocket of a pita bread. Top with chopped tomatoes and scallions and, if desired, a tablespoon or so of yogurt.

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