The first time I made this dish, I did what I sometimes do and later regret. I read the recipe once, forget about it for a week or two, then tried to make it from memory because I was too lazy to open the cookbook. Maybe you sometimes find yourself in this circumstance, too. Well, let's just say my first attempt was far from memorable.
This time, I took it in a new direction, blending a can of chickpeas with arugula, onion, salt, pepper, an egg, and cornmeal until thick enough to drop into a pan of oil. Paired with an herbed Greek yogurt dip, it made for a delightful supper alongside a fresh green salad.