Chickpea Rolls
Serves: 3
Keyon Hand
1 January 1970
Based on User reviews:
49
Spice
44
Sweetness
53
Sourness
42
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
3 cup
Onion (chopped)2 cups
Olive Oil1 cup
Cornstarch1 cup
Mint (chopped fresh)2 cups
Safflower OilDirections:
1
Make chickpea mixture: Boil chickpeas in water to cover by 1 inch in a 2-quart saucepan, covered, 2 minutes
2
Remove from heat and let chickpeas stand, covered, 1 hour
3
Drain chickpeas in a sieve and return to pan
4
Simmer in water to cover by 4 inches until tender, about 1 1/4 hours
5
Drain chickpeas in a sieve set over a bowl and reserve cooking liquid and 1/2 cup chickpeas separately
6
Cook onion in 3 tablespoons olive oil in a large skillet over moderate heat, stirring occasionally, until softened
7
Add scallions and oregano and cook, stirring occasionally, until scallions are softened
8
Purée remaining drained chickpeas, onion mixture, cornstarch, and 1/2 cup reserved cooking liquid in a food processor
9
(Mixture should be consistency of stiff mashed potatoes; if too stiff, add more cooking liquid
10
) Roughly mash reserved 1/2 cup whole chickpeas in a bowl and stir in purée and mint with a fork
11
Season well with salt and pepper
12
Boil chickpeas in water to cover by 1 inch in a 2-quart saucepan, covered, 2 minutes
13
Remove from heat and let chickpeas stand, covered, 1 hour
14
Drain chickpeas in a sieve and return to pan
15
Simmer in water to cover by 4 inches until tender, about 1 1/4 hours
16
Drain chickpeas in a sieve set over a bowl and reserve cooking liquid and 1/2 cup chickpeas separately
17
Cook onion in 3 tablespoons olive oil in a large skillet over moderate heat, stirring occasionally, until softened
18
Add scallions and oregano and cook, stirring occasionally, until scallions are softened
19
Purée remaining drained chickpeas, onion mixture, cornstarch, and 1/2 cup reserved cooking liquid in a food processor
20
(Mixture should be consistency of stiff mashed potatoes; if too stiff, add more cooking liquid
21
) Roughly mash reserved 1/2 cup whole chickpeas in a bowl and stir in purée and mint with a fork
22
Season well with salt and pepper
23
Fry rolls: Form 2-tablespoon mounds of chickpea mixture into balls, then form balls into 2- to 3-inch lengths
24
Dredge in flour, shaking off excess
25
Heat enough safflower and olive oils to measure 3/4 inch in a deep 12-inch heavy skillet over moderate heat until a deep-fat thermometer registers 350°F
26
Fry rolls in batches of 5, turning them, until golden brown, about 1 minute
27
Transfer with a slotted spoon to paper towels to drain and return oil to 350°F between batches
28
Form 2-tablespoon mounds of chickpea mixture into balls, then form balls into 2- to 3-inch lengths
29
Dredge in flour, shaking off excess
30
Heat enough safflower and olive oils to measure 3/4 inch in a deep 12-inch heavy skillet over moderate heat until a deep-fat thermometer registers 350°F
31
Fry rolls in batches of 5, turning them, until golden brown, about 1 minute
32
Transfer with a slotted spoon to paper towels to drain and return oil to 350°F between batches