@chefmarinie: Ep 107 of EAT LIKE A GREEK🇬🇷✨ follow @chefmarinie for more! If your Greek grandma didn’t teach you how to make revithokeftedes… don’t worry, I’m your Greek grandma now. 🇬🇷🧆 These crispy Greek chickpea fritters are golden, herby, beautifully rustic and SO good dipped into something cool and creamy. 📌Recipe below - yields 15 fritters Gather 480g chickpeas, drained and rinsed 1 small red onion, very finely chopped 1 small handful parsley, chopped 1 small handful dill, chopped 1 small handful mint, chopped 1 tsp dried oregano 1 tsp ground cumin Zest of ½ lemon 50g plain flour 2 tbsp olive oil Salt & freshly ground black pepper 200ml vegetable oil, for shallow-frying Method 1. Dry the chickpeas really well. This is particularly important here. Spread them onto a clean tea towel or kitchen paper and pat them thoroughly dry. Any excess moisture will make the mixture softer and the fritters less crispy.
 2. Blend half the chickpeas. Put 240g of the chickpeas into a food processor and pulse until coarsely broken down. You want a rough, crumbly mixture — not a smooth paste.
Fruits & Vegetables
 3. Keep the other half whole. Add the blended chickpeas to a large bowl with the remaining 240g whole chickpeas.
 4. Build the mixture. Add the red onion, parsley, dill, mint, oregano, cumin and lemon zest.
 5. Season generously with salt and black pepper, then add the 2 tbsp olive oil and 50g flour. Mix thoroughly with your hands, gently crushing some of the whole chickpeas as you go. You want everything to come together while retaining plenty of texture.
 6. Shape BEFORE chilling. Take portions of the mixture and shape into small, fairly flat fritters — around 5–6cm across and roughly 1–1.5cm thick. Don’t make them too neat. Those irregular edges are what will give you the beautiful crispy, rustic texture.
Flora & Fauna
 7. Place the shaped fritters on a lined tray and refrigerate for 20-30 minutes. This firms up the flour/chickpea mixture and helps the fritters stay intact when they hit the oil.
 8. Heat 200ml vegetable oil in a large frying pan over medium-high heat. You want enough oil to come roughly ⅓–½ way up the sides of the fritters. Once the oil is hot, carefully add the fritters, working in batches so you don’t overcrowd the pan.
 9. Fry for approximately 3–4 minutes on each side, until deeply golden, crisp and beautifully craggy around the edges. Transfer to a paper-lined plate or wire rack and season lightly with salt while hot. #greekfood #appetizer #EasyRecipe

Marina Georgallides

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Wednesday 09 September 2026 20:14:53 GMT