This is the Greek version of falafel. Instead of grinding raw chickpeas, we cook and then mash them to shape the patties. The mixture keeps in the refrigerator for up to 3 days.
Serves 4-5 as a meze
2 cups dried chickpeas, soaked in plenty of cold water overnight
Sea salt
1 /3 cup olive oil, plus additional olive and safflower oil for frying
1 ½ cup onions, chopped
6 scallions, chopped
1 cup cornstarch
1 tablespoon dried oregano
1 cup fresh mint, chopped
Plenty of freshly ground black pepper
1 cup flour, for dredging (more…)