Heat vegetable oil to 350 degrees in heavy deep skillet or deep fryer. In
processor process chick peas until smooth. Add chicken broth & bread crumbs.
Pulse to mix. Pour into a bowl. Stir in flour, egg, tahini, cumin, marjoram,
paprika, lemon juice, garlic & parsley. Form mixture into 2-inch 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 &
scallions. Approximately 6-8 minutes.
