Revithokeftedes (Chickpea Fritters) Recipe

[mj_toronto8]

I love chickpea fritters, especially in the summer when I sometimes feel too hot to eat meat. These are hearty and taste great when accompanied with salad or other seasonal vegetables. Here's my recipe:

Ingredients:

• 2 cans chickpeas (15 oz / 425 g each), drained and rinsed well
• 1 medium onion, finely grated
• 2 spring onions, finely chopped
• 2 cloves garlic, minced
• ½ cup fresh parsley, chopped
• ½ cup fresh dill, chopped
• ½ cup fresh mint, chopped (optional but adds authentic island flavor)
• 1 tsp ground cumin
• ½ tsp smoked paprika (optional, for depth)
• 1 tsp salt (adjust to taste)
• ½ tsp black pepper
• 1 tsp baking powder (helps texture since canned chickpeas are softer)
• ½–¾ cup breadcrumbs (to absorb excess moisture & bind)
• Olive oil, for frying

Instructions

Drain and rinse the canned chickpeas well, then pat them dry. Mash them in a large bowl with a fork or potato masher until chunky, not smooth. Add the grated onion, chopped spring onion, garlic, parsley, dill, mint, cumin, paprika, salt, and pepper. Stir everything together. Mix in the baking powder and enough breadcrumbs until the mixture holds together when pressed.

Shape the mixture into small patties with your hands. Place them on a tray and chill in the fridge for about 20–30 minutes so they don’t fall apart when cooking.

Heat olive oil in a pan over medium-high heat. Fry the patties for 2–3 minutes on each side until golden brown and crispy. Place them on paper towels to drain.

 

[k_tsoukalas]

Your chickpea fritters sound amazing — thank you for sharing the detailed recipe! I love how you’ve included all three herbs (parsley, dill, and mint) since that really gives them that fresh island flavor. I usually make something similar in the summer, but I’ve never thought to add smoked paprika — I’ll definitely try that next time.

One tip I’ve found helpful: if you want to lighten them up a bit, you can also bake the fritters on a parchment-lined tray with a drizzle of olive oil. They come out crisp but a little less heavy than frying, which is great when it’s really hot outside.