Chickpea Balls Revithokeftedes Recipes
REVITHOKEFTEDES: GREEK-STYLE CHICKPEA PATTIES
Revithokeftedes is the Greek word for chickpea meatballs. That's what it literally translates to. I prefer to form them into burger patties and serve them with tzatziki and a salad. From start to finish, they're ready in 20 minutes. You can't beat that!
Provided by Dimitra Khan
Number Of Ingredients 11
Steps:
- Place the parsley and olives in a food processor fitted with the blade attachment and pulse until finely chopped. Add the chickpea stew or boiled and drained chickpeas and pulse until the chickpeas are finely chopped and a paste begins to form.
- Place the chickpea mixture in a mixing bowl and add the chopped scallions, panko bread crumbs, flour, and salt and pepper. Mix well and taste. Adjust seasoning if necessary. Add the egg and mix well until combined. Add some more flour if needed so that the mixture sticks together.
- Form into patties (1/4 cup each) or into balls to create vegetarian meatballs.
- Heat a cast iron skillet with some vegetable oil and fry until golden on both sides. About 3 minutes per side.
- Serve with salad, pita bread, and some lemon wedges. They taste great dipped in homemade tzatziki sauce. Enjoy!
CHICKPEA BALLS - REVITHOKEFTEDES
This traditional Greek dish is similar to falafel, but with less spice and flavored with cheese and is usually served as an appetizer. They are very easy to make with dry chickpeas, but canned may be substituted. Use a cheese grater to mash the tomato. Servings are approximate. Time needed for soaking the chickpeas not included. Found online and posted for ZWT 6, Greece.
Provided by Mami J
Categories Beans
Time 35m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Soak the chick peas in water overnight.
- Drain and mash with a mixer. Place in a bowl and add chopped onion, mashed tomato, breadcrumbs, finely chopped parsley and dill, oregano, salt and pepper.
- Add cheese, beaten eggs and a little flour to bind. If mixture is too wet, add more breadcrumbs.
- Mix well, form into small balls and coat in flour. Fry in hot oil until golden brown. Drain well on paper towels and serve warm.
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- Soak the chickpeas into a large bowl filled with water and a pinch of salt for about 6 hours, or overnight. Drain and place them into a large pan, filled with water and boil for 40-60 minutes, until soft. When done, drain them into a colander. Place on some paper towel on a large tray and let them dry out completely for about an hour. It is very important that they dry out completely.
- In the meantime, finely chop the onions and garlic. Place a pan into medium heat, add 2 tbsps of olive oil and sauté, until tender.
- Use a food processor to mix all the ingredients together. Add the boiled chickpeas, the saute onions and garlic, along with the cumin and coriander and mix. Open the food processor, blend the mixture with a spoon and mix again. Repeat 2-3 times, until all the ingredients are combined. This should take 2-3 minutes.
- Into a large bowl, add the chopped parsley, 2 tbsps of flour and the chickpea mixture. Season well with salt and pepper and mix well, squeezing the ingredients with your hands, until combined. Roll the mixture into balls.
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