Greek cuisine · Salads & Mezze

Revithokeftedes Sifnou (Sifnos Chickpea Fritters)

Sifnos chickpea fritters with plenty of onion and cumin, coarsely mashed and fried crisp.

Ingredients · for 4 servings

• 300 g chickpeas (dried)
• 2 onions
• 1 tsp cumin
• 1/2 bunch flat-leaf parsley
• 1 tsp dried oregano
• 4 tbsp flour
• 400 ml olive oil
• 1 lemon
• Salt, pepper

Instructions

1. Soak the chickpeas overnight in plenty of cold water the day before, then drain and drain well the next day; do not cook.
2. Grind the raw chickpeas with the roughly cut onions in a food processor into a coarse, slightly crumbly mixture – it should not turn into a purée.
3. Finely chop the parsley and knead into the mixture with the cumin, oregano, 3 tbsp flour, salt and pepper, until it holds together when pressed.
4. Shape the mixture into about 20 flat balls and chill for 15 min, so they hold together when frying.
5. Heat the olive oil to 170 °C, coat the balls in the remaining flour and deep-fry in batches for 4–5 min, until deep golden brown and crisp with a cracked surface.
6. Drain on kitchen paper, salt lightly and serve hot with lemon wedges.