To use dried chickpeas rather than canned, soak them overnight in water, drain, and boil until tender.
For the filling:
3 19-ounce cans chickpeas, drained
6 teaspoons lemon juice
2 teaspoons grated lemon zest
1⁄3 cup honey
1⁄3 cup brown sugar
1⁄3 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
For the dough:
3⁄4 cup sugar
3 eggs, beaten, at room temperature
1 cup whole milk, plus extra if needed
3 cups extra-virgin olive oil
2 teaspoons vanilla extract
5 cups unbleached all-purpose flour, plus extra
Make the filling: Purée the chickpeas in a food processor; transfer to a bowl and stir in the lemon juice and zest, honey, brown sugar, granulated sugar, vanilla, and cinnamon. Set aside.
Make the dough: Combine the sugar, eggs, milk, 3 tablespoons of the olive oil, and vanilla in a bowl. Mound the flour on a counter and make a well in the center. Add the egg mixture to the well and incorporate the flour into the egg mixture until you obtain a smooth, elastic dough. The dough should be very easy to work with; add more flour if it is sticky or more milk if it is dry. On a floured surface, roll out the dough into a 1⁄10″-thick circle. Cut into 3″ disks with a round cookie cutter and place 1 heaping teaspoon of the filling on each disk. Fold the dough over itself to make half-moons and seal by crimping the edges with a fork. These are the cavazoons.
Heat the remaining olive oil to 350°. Deep-fry the cavazoons until golden brown on both sides, turning once, about 2 minutes total. Using a slotted spoon, transfer to a paper towel-lined platter and blot dry. Serve at room temperature, drizzled with warm honey. Serves 24