Revithokeftedes (Chickpea Fritters)

Name: Revithokeftedes (Chickpea Fritters)
Yield: Serves 4 servings
Ingredients: 1 lb peeled chickpeas (about 500 grams); 2-3 grated onions; 2-3 garlic cloves; 1 large boiled potato; 1 tablespoon dried oregano; 1/2 tablespoon dried mint (or 3 tablespoons fresh mint); 1 teaspoon cumin; 1/2 tablespoon vegetable bouillon powder (dehydrated vegetable mix); 2 tablespoons olive oil

folia @folia

Νάουσα

Even my kids say these are better than meatballs! I just had to share it!

folia @folia

Νάουσα

Even my kids say these are better than meatballs! I just had to share it!

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Ingredients

Overnight prep

Serves 4 servings

1 lbpeeled chickpeas (about 500 grams)
2-3grated onions
2-3garlic cloves
1large boiled potato
1 tablespoondried oregano
1/2 tablespoondried mint (or 3 tablespoons fresh mint)
1 teaspooncumin
1/2 tablespoonvegetable bouillon powder (dehydrated vegetable mix)
2 tablespoonsolive oil

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Steps

Overnight prep

1

The only 'challenge' with this recipe is the prep, which you need to start the day before. If you forget to soak the chickpeas in the morning, it's better not to start the recipe at all!
2

Soak the chickpeas in plenty of water the morning before. By evening, they will have expanded.
3

Rinse the chickpeas very well and, while still raw, blend them in a food processor until smooth.
4

Add the grated onion, garlic, spices, and olive oil to the mixture.
5

Boil the potato, mash it, and add it to the mixture to help bind everything together. Refrigerate the mixture overnight.
6

The next day, heat plenty of sunflower oil over medium-high heat (about 7 out of 9). Fry small fritters, turning them on both sides until golden. You can also shape them into patties and bake at 465°F (240°C) on the oven's upper and lower heat for about 20-30 minutes. I recommend not making them too small in the oven, as they can turn out drier.
7

Let them drain on paper towels.
8

Serve plain or with rice or potatoes. When not fasting, they are excellent with a yogurt dip: just mix Greek yogurt, mayonnaise, a little mustard, and fresh mint. Enjoy!