• Prep Time: 40 minutes (plus 2 hours chill time)
  • Servings: 7
  • 2 (15.5-ounce) cans chickpeas, drained and rinsed
  • 4 garlic cloves, peeled
  • 2 teaspoons ground cumin
  • 1 teaspoon cayenne pepper
  • 1/2 cup fresh flat-leaf parsley leaves
  • 1/3 cup fresh cilantro leaves
  • 1/2 cup all-purpose flour
  • 2 teaspoons baking powder
  • 2 1/2 gallons LouAna Peanut Oil
  • 7 pita halves
  • 7 lettuce leaves
  • 14 tomato slices, salted and peppered (optional)
  • 1 cup hummus
  • Crumbled feta cheese, optional

Combine chickpeas and next 5 ingredients (through cilantro) in a food processor; process until smooth (about 1 minute), scraping sides.

Combine flour and baking powder.  Add flour mixture to chickpea mixture; pulse to combine.  Form chickpea mixture into 14 balls; flatten each ball into a 2-inch patty.  Place patties on a plate; cover with plastic.  Refrigerate 2 hours.

Pour oil into a large deep fryer; heat to 375 degrees. Fry patties at 375 degrees for 1 1/2 minutes or until golden on each side. Remove patties.  Place 1 lettuce leaf in each pita half; add 2 tomato slices to each.  Spread about 1 tablespoon hummus on each patty; place 2 patties in each sandwich.  Top each sandwich with crumbled feta cheese, if desired.

Safety First

There are two options when frying a turkey. You can take the traditional approach and use propane fryers. They should be used outdoors in accordance with the manufacturer’s safety procedures. Never use them on a wooden deck or leave them unattended. Or you can use a Master built Electric Deep Fryer that can be used indoors on kitchen counter tops, tables, inside garages and on covered patios. Be sure to keep children and pets away. But either way you choose, always remember:

  • Wear oven mitts.
  • Avoid use of alcohol and keep a fire extinguisher nearby, as you would with any type of cooking.
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