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
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
Drain the chickpeas, place them in a pot, add 2 tablespoons salt, cover with about 2 inches cold water, bring to a boil, skim, reduce the heat and simmer for 1 to 1 ½ hours, until tender. Add a little warm water if needed during cooking.
Drain, reserving about 2 cups liquid.
In a skillet warm 1/3 cup olive oil and sautee the onions for about 4 minutes. Add the scallions and sautee another 3-4 minutes until tender. Remove from the heat.
Reserve 1 cup cooked chickpeas, and put the rest in the bowl of a food processor. Add the cornstarch, the onions and scallions with their oil, and about ½ cup of the reserved liquid. Pulse to puree. If the mixture is too thick add a little more liquid. Transfer to a bowl.
Mush the reserved chickpeas with a fork and add to the chickpea mixture together with the mint and plenty of pepper.
Taste and adjust seasoning. Keep refrigerated for up to 2 days.
Warm 1 ½ -2 inches of olive and safflower oil in a deep skillet to 350°.
Take about two tablespoons of the mixture and roll into a shape like an index finger-long oblong patty. Pass through the flour, shake off the excess, and fry the revithokeftedes in batches, until golden brown. Drain on paper towels and serve warm.