The past week has been very busy for us. We’ve been hard at work coming up with recipes, some good some bad, and some we won’t even admit to attempting.
We’ve also been puting together a gift basked. Why a gift basket you ask? Well, this friday, August 1st, Lemon & Olives turns 1. Yes, it will be exactly one year since Jane and I started this from an idea that sprung out of a conversation about enjoying life and discovering passions.
While we take all this in, we want to thank you – the readers. Hence, our giveaway. At first we wanted to do food, but that can’t ship. Then we thought about offering a google hangout cooking class, but couldn’t set a time (we’re still considering this for a different event however). We then decided on giving away a little basket filled with greek things that won’t spoil during shipping – sans food. We’ll have all the details this friday (08/01/2014).
Also, I’m not sure if you noticed, but we got a new design for our website. I’m still fixing and implementing things here and there, but we really like it. We decided to get something better for two reasons. First, our original was something I hacked together and wasn’t something a website should be running. And secondly, as we grow, we wanted a better way to showcase our recipes. We wanted to make it easier for people to navigate and see what we’ve got. Therefore, enter our new recipe page. It makes searching for recipes/browsing so much better. We hope you enjoy it as much as we do.
Alright, enough of this rambling, let’s get on with why we’re all here. The new recipe.
I don’t know what to say, but Jane and I have been on a mission lately trying different things utilizing beans. Ever since our navy bean puree, we have been exploring other options and seeing all the ways we can incorporate different legumes into our diet.
With our navy bean puree, we wanted to replicate a hummus style dip using different beans. Today we’re going back to the bean that’s used in hummus and exploring what else a chickpea can do.
We started brain storming and one of us remembered the Greek’s versions of a falafel. Most popular on the island if Sifnos (which is beautiful and recommend visiting), they are essentially chickpea fritters, known in Greece as revithokeftedes (ρεβυθοκεφτεδες).
We had made them once before, a very long time ago. After having them, We wondered why it took us so long to remake them.
When making these, keep in mind that the chickpeas need to soak overnight. I suppose if you’re in a pinch you could used canned chickpeas. We didn’t so I’m not too sure how it would turn out. You might need to add some extra flour to make sure everything sticks as they may be a bit too wet.
Overall, the herbs blended perfectly with the taste of the chickpeas, the garlic and onion brought it over the top. Also, these are fried in olive oil, and with most things fried, they taste amazing.
We hope you like our take on revithokeftedes (ρεβυθοκεφτεδες). Now, let’s go make some. Who’s bringing the ouzo?
Kenton & Jane
PS. Feel free to improvise and add your favorite herbs into the mix.
- 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
- Add chickpeas to pot and fill with water so chickpeas are submerged. Simmer for 60 minutes, or until tender.
- 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.
- When chickpeas are done, empty into strainer. Run cold water over to stop cooking.
- Place chickpeas, onion/garlic mixture, olive oil, thyme, oregano, parsley, salt, and pepper in food processor. Puree until paste is formed.
- Add 1-2 tablespoons of flour as needed if too wet.
- Heat pan with olive oil for frying.
- Taste to make sure all flavorous are to your preference, add accordingly.
- 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. *
- Flatten a bit and place on pan. Repeat until all mixture is used.**
- Cook each fritter for 3-4 minutes on each side.***
- Place on paper towel to soak up extra oil.
- When everything is done, serve!
**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.