Revithokeftedes | Chickpea Fritters
Greece's version of the falafel. A chickpea fritter.
Ingredients
- 1 1/2 cups chickpeas soaked in water overnight
- 1 onion chopped
- 3/4 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
Instructions
- 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!
Notes
*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.
**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.