Ingredients
Serves 42¼ cups dried garbanzo beans (chickpeas)
1 tbsp tomato paste
1 large onion, grated
3 tbsp finely chopped fresh dill or mint
2 tbsp olive oil, plus extra for frying
250g self-raising flour
Salt and pepper
Caper Dip
2 potatoes, peeled and quartered
5 tbsp olive oil
120g capers, rinsed and drained
1 onion, grated
1-2 tbsp red wine vinegar
2 tbsp mayonnaise
Salt and pepper
2 tbsp finely chopped fresh parsley to garnish
Toasted garlic bread to serve
Method
Soak the beans overnight in enough water to cover them with 1 tablespoon salt.
Drain the beans and grind to a coarse purée in a food processor. Scrape the purée into a bowl.
Mix the tomato paste with 4 tablespoons water in another bowl then stir into the beans.
Add the onion, dill or mint and olive oil and season with salt and pepper. Mix in enough flour to make a medium thick mixture that retains its shape. Cover and set aside for 1 hour.
Heat the oil in a heavy skillet or frying pan, add large tablespoons of the mixture a few at a time and cook for 10 minutes or until golden on both sides. Remove with a slotted spoon and drain well on paper towels. If you like, you can substitute ½ cup puréed fresh tomatoes for the tomato paste.
Caper Dip
Cook the potatoes in boiling salted water for 25-30minutes or until tender. Drain and mash them with a potato masher then gradually beat in the oil until smooth.
Put the capers, onion and vinegar into a blender and pulse to a paste. Stir the paste into the potato purée together with the mayonnaise. Season to taste with salt and pepper.
Serve the salad cold, sprinkled with chopped parsley and accompanied by toasted garlic bread.
Vefa's secret: Caper salad is also good with the addition of 1 tablespoon chopped pickled cucumbers. You can omit the mayonnaise if you like.
From Vefa’s Kitchen: The bible of traditional Greek cuisine, by Vefa Alexiadou, published by Phaidon, RRP: $69.95