FAKOKEFTEDES
Fakokeftedes are traditional Greek lentil fritters that showcase the resourcefulness and simplicity of Mediterranean home cooking. Made primarily from cooked lentils (or canned like myself), herbs, onions, and seasonings, the mixture is formed into small patties and fried until crisp and golden brown. The dish is especially associated with periods of fasting in the Greek Orthodox tradition, when meat and dairy are avoided, making legumes an important source of protein. Despite their humble ingredients, fakokeftedes are packed with flavour, often enhanced with fresh parsley, mint, garlic, and spices that vary by region and family recipe.
The appeal of fakokeftedes lies in their satisfying contrast of textures. A crunchy exterior gives way to a soft, earthy interior rich with the distinctive taste of lentils. They are commonly served as part of a mezze spread, accompanied by lemon wedges, yogurt based sauces, or simple salads. In recent years, the fritters have gained popularity beyond Greece as interest in plant based and Mediterranean cuisines has grown. Nutritious, affordable, and deeply rooted in culinary tradition, fakokeftedes exemplify how simple ingredients can be transformed into a memorable and comforting dish.
My take on it is the herbed lentil keftedes, which uses the humble canned lentil to be turned into something pretty special. Mixed with a myriad of herbs, olives and spinach, they come together on a shallow fry.
FAKOKEFTEDES
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FAKOKEFTEDES 〰️
(HERBED LENTIL FRITTERS)
Time: 30 minutes
Serves: 10 fritters
200gm spinach
5 garlic cloves, peeled
1 large shallot, peeled
400gm can lentils, drained and rinsed
2 eggs
1 bunch parsley, leaves
1 bunch dill, leaves
15 green olives, pitted
1 lemon
1/2 tbl sp ground cumin
100gm feta cheese
3/4 cup breadcrumbs
2 tbl sp plain flour
Salt
Neutral cooking oil (canola or vegetable)
To plate: greek yoghurt, crunchy chilli oil
Begin by wilting spinach. Bring water to boil in a kettle and pour over spinach and let sit for a couple of minutes until all wilted. Drain out water and run cold water over, before squeezing out all the liquid out. Really squeeze it all out and pop to the side.
In a food processor place garlic, shallot, lentils and eggs and blitz to a smooth paste.
Add in parsley, dill (save some parsley and dill to garnish plate with), wilted spinach, green olives, the zest of one lemon, cumin and couple pinches of salt and this time pulse. Keep pulsing until everything is blitzed in, but in pieces, you want it chunky, not smooth.
Pour contents into a bowl and add in breadcrumbs, plain flour and crumble the feta cheese in. Using a spoon, mix everything together until well combined. Test out a ball by forming it in your hands and if it holds firm, you’re good to go, if it’ a little bit wet and doesn’t hold, add in more flour in small amounts until it does.
Place pan on medium low heat with a fingernail layer of oil to shallow fry in. Once the oil is hot, reduce heat to medium low and form medium size balls in your hands. Make sure the ball is tight and the place into the oil. Using a spatula, press to create a fritter disk and allow to cook on each side for 3-4 minutes, or until deep golden. If it’s colouring too fast, just turn the temperature down a little bit. Fry off all fritters, using up all the batter. Once fritters are fried place on paper towel to absorb any oil.
To plate up, I add a solid dollop of greek yoghurt, top with the fritters, spoon of crunchy chilli oil, parsley and dill leaves and a lemon wedge to squeeze over everything.