There is a huge misconception that the falafel that you find in Middle Eastern cuisine should be lumped together into Greek cuisine. I am here to tell you that it isn’t. In some parts of the Aegean, you will find revithokeftedes, or chickpea fritters. However, they are simply not the same thing as falafel. We can call them cousins. The recipes and the texture are different.
Greek chickpea fritters have a creamier texture and they are usually patties, not spheres. This is my version based on the various versions I have seen from the Aegean cuisine.
If you have the time to cook raw chickpeas, then go right ahead. But if you have a can of chickpeas just hanging around and you want to use then, then go ahead. I used a can of chickpeas.
I had parsley on hand, but you can also add dill and mint to this. Fresh herbs really shine here, as does the lemon.
15 Oz of chickpeas
1-2 cloves of garlic
1 yellow or white onion
1/4 cup of chopped parsley
Juice & zest of 1 lemon
Salt & pepper to taste
1/2 cup flour
1/4 cup extra virgin olive oil (plus more for frying)
Drain and rinse the chickpeas. Add everything into a food processor and pulse them together.
We are shallow frying, not deep frying. Heat the pan and add oil. When it is hot, spoon put a little bit of the mixture and place right into the hot pan. Do not over crowd your pan.
I found it easiest to flip these using two forks. I fried them twice on each side to get them very crispy and golden brown. Drain on a paper towel. Garnish with lemon and fresh parsley.
Makes 12-15 revithokeftedes.
Serve them hot or at room temperature. You will notice a creamy texture, instead of a grainy texture, like in falafel. I don’t need to dip these in anything. But you can make a lemon tahini dressing or tzatziki if you like.