REVITHOKEFTEDES

Revithokeftedes, or Greek chickpea fritters, are an easy pan fried number that showcases the simple, wholesome ingredients of Greek island cuisine. Particularly associated with the Cycladic islands, especially the island of Sifnos, these crispy fritters have been enjoyed for generations as an economical and satisfying way to transform humble chickpeas into a flavourful meal. Chickpeas have long been a staple in the Mediterranean diet, valued for their versatility, nutritional benefits, and ability to thrive in the region's dry climate. Combined with parsley, coriander, paprika and cumin as flavouring, these spice driven fritters are the perfect mezze for dunking into my almost a toum, garlicky yoghurt dipping sauce.

Traditionally, dried chickpeas are soaked overnight and then ground into a coarse mixture before being blended but I have made my recipe using canned chickpeas so the total cooking time comes in at 30 minutes. The mixture is shaped into small patties and fried until golden brown, creating a crispy exterior and a tender, flavourful center with some blitzed chickpeas for body and then whole ones scattered through for texture. Their combination of crunch, earthy flavour, and fresh herbs has made them a favourite not only throughout Greece but also among those seeking delicious plant based Mediterranean dishes.

REVITHOKEFTEDES

〰️

REVITHOKEFTEDES 〰️

Time: 30 minutes

Serves: 10 medium fritters

400gm can chickpeas, drained

1 red onion

5 garlic cloves

1 lemon

1 egg

1 small bunch parsley

1 table spoon ground coriander

1/2 table spoon paprika

1/2 table spoon ground cumin

8-10 table spoons plain flour, plus extra to dust

Salt, to taste

Extra virgin olive oil, for frying*

Garlicky Yoghurt

200gm greek yoghurt

4 garlic cloves, minced

1 table spoon extra virgin olive oil

Salt, to taste

*feel free to use a cheaper nuetral oil, like vegetable or canola if you prefer

Start by making the chickpea fritters. In a food processor add in 2/3 of the chickpeas, red onion chopped into medium pieces, garlic cloves, 1 lemon worth of zest, egg, washed parsley leaves, gr coriander, paprika, gr cumin and a pinch of salt and blitz until well combined, but not overly smooth, texture is great. Add into large bowl and then add in the leftover third of chickpeas and 8 table spoons of flour and then season with salt to taste. Keep adding a table spoon of flour at a time until the mixture holds itself in a ball shape. Shape into 10 balls and place on flour dusted plate, and flour the top before placing in the fridge.

Prep the oil by adding a layer of half a thumb nail worth oil to a large pan and place on high heat. You will know the oil is ready when a back of a wooden spoon once placed in has small bubbles pop up around it.

As the oil comes up to temperature make the garlicky yoghurt by combining greek yoghurt, minced garlic, EVOO and salt to taste. Place in fridge until ready to eat.

Once oil is ready, lower temperature to low-medium. Add in 5 chickpea fritter balls and press down gently with a spatula so a disc fritter is made. Shallow fry for 4 minutes on each side or until golden and crispy. Remove from pan and place on paper towel lined plate and repeat process with second batch.

Plate up with a side of the garlicky yoghurt to dip into.