Revithokeftedes | Chickpea Fritters
Prep time
Cook time
Total time
Greece's version of the falafel. A chickpea fritter.
Recipe type: Appetizer (meze)
Cuisine: Greek
Serves: 3-5
  • 1½ cups chickpeas, soaked in water overnight
  • 1 onion, chopped
  • ¾ cup flour
  • 2 garlic cloves, pressed
  • 1 tablespoon olive oil, plus extra for frying.
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • 1 teaspoon parsley
  • salt and pepper
  1. Add chickpeas to pot and fill with water so chickpeas are submerged. Simmer for 60 minutes, or until tender.
  2. About 15 minutes before the chickpeas are to be done, add some oil to pan, add garlic and onions, sauté for 5 minutes, or until soft. Once done, empty onto plate to allow cooling, set aside.
  3. When chickpeas are done, empty into strainer. Run cold water over to stop cooking.
  4. Place chickpeas, onion/garlic mixture, olive oil, thyme, oregano, parsley, salt, and pepper in food processor. Puree until paste is formed.
  5. Add 1-2 tablespoons of flour as needed if too wet.
  6. Heat pan with olive oil for frying.
  7. Taste to make sure all flavorous are to your preference, add accordingly.
  8. Add some flour to your hand to avoid sticking, take about 2 tablespoons worth of the chickpea mixture and roll into ball and coat in flour. *
  9. Flatten a bit and place on pan. Repeat until all mixture is used.**
  10. Cook each fritter for 3-4 minutes on each side.***
  11. Place on paper towel to soak up extra oil.
  12. When everything is done, serve!
*Keeping your hands well floured will prevent the chickpea mixture from sticking.
**Feel free to shape them into whatever size/shape you prefer.
***We recommend only cooking a few at a time.
Protip: You can speed this recipe up by using canned chickpeas.
Recipe by Lemon & Olives at