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Revithokeftedes (chickpea fritters): recipe illustration
Appetizers & nibbles

Revithokeftedes (chickpea fritters)

Crispy-outside, soft-inside fritters made from cooked chickpeas blended with onion, herbs and cumin. Typical of Lenten cooking and tavernas, they are eaten as a snack or as part of a meze.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

291 kcal per serving

Protein
10.4 g
Carbohydrates
23 g
of which sugars
2.4 g
Fat
15.9 g
of which saturated fat
2 g
Fiber
7.2 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Finely chop the onion, mince the garlic, parsley and mint.
  2. Coarsely blend the chickpeas with the onion, garlic, herbs and cumin until you have a grainy paste, not a purée.
  3. Add the flour, the egg if using, the salt and the pepper, then mix. Let the mixture rest 15 minutes in the fridge so it firms up.
  4. Shape into balls about 3 cm wide, then flatten them slightly between your palms.
  5. Heat the oil to 170 °C in a deep saucepan; test with a small piece of mixture, it should sizzle gently.
  6. Fry the fritters in small batches for 3 to 4 minutes, turning them, until golden. Drain on kitchen paper and serve straight away.

Variations and tips

Baked. Arrange the oiled fritters on a tray and bake for 20 minutes at 200 °C, turning them halfway through.

With what you have on hand. If you don't have fresh mint, double the parsley and add a pinch of dried mint.

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Original Ecomely recipe.