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Pitarouda - Chickpea Fritters - Recipes or Tips?

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redsoxdw_

redsoxdw_

Active member
I recently visited Rhodes and fell in love with pitarouda—those delicious chickpea fritters that are crispy on the outside and soft on the inside. I tried them at a small taverna, and they were absolutely amazing! Now that I’m back home, I’d love to recreate them, but I can’t seem to find a good recipe.

Does anyone know how to make authentic pitarouda? If you have a recipe, I’d love for you to share it! Also, any tips on getting the texture and seasoning just right? I remember them being well-spiced, maybe with cumin or coriander, but I’m not sure.

Would love to hear from anyone who makes these at home or has tried different variations. Thanks in advance!
 
So glad you discovered pitarouda—such an underrated gem from Rhodes! I make them at home and they’re a hit every time. Start with soaked (not canned) chickpeas, blended coarsely with grated onion, garlic, fresh mint, parsley, and a touch of cumin and coriander—those spices are key to getting that warm, earthy flavor. Add a bit of flour to bind, and let the mixture rest in the fridge for 30–60 minutes before frying.

Fry in olive oil until golden and crispy outside, soft and herby inside. Some locals also add a pinch of baking soda for a fluffier texture. Serve with a squeeze of lemon and a side of yogurt or tzatziki.
 
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