Greek Chickpea Patties Revithokeftedes Recipe
Revithokeftedes are Greek chickpea patties, a bit like falafel’s cousin but with more herbs and lemon. On the islands they’re often served as meze – small bites to share with wine or beer. At home they work great as a meatless lunch or dinner with salad and yogurt sauce.
These Greek chickpea patties are full of fresh herbs and lemon, giving them a lighter, brighter flavor than classic falafel. They’re easy to make from pantry staples and work just as well as a party snack as they do as a satisfying meatless main.
Chef's tips
Don’t over-blend the chickpeas – leaving some texture helps the patties hold together and keeps them from turning pasty. Chilling the mixture is key: it firms up the starches and makes shaping much easier. If the first test patty falls apart in the pan, simply stir in a bit more breadcrumbs and try again.
How to serve
Serve as part of a Greek-style meze spread with olives, tzatziki, pita bread, and a simple tomato–cucumber salad. For a quick lunch, tuck the patties into warm pita with lettuce, tomatoes, red onion, and yogurt sauce. They also pair nicely with roasted vegetables or a grain salad like bulgur or couscous.
Ingredients
- chickpeas cooked or from a can, well drained - 300 g
- onion medium - 1 piece
- garlic - 2 cloves
- parsley chopped leaves - 3 tablespoons
- mint fresh, chopped; you can use less if you don’t like an intense flavor - 2 tablespoons
- wheat flour plus a bit more for coating the patties - 3 tablespoons
- breadcrumbs - 3 tablespoons
- egg beaten - 1 piece
- lemon zest finely grated, only the yellow part - 1 teaspoon
- lemon juice - 1 tablespoon
- olive oil for frying, can be mixed with vegetable oil - 100 ml
- salt to taste - 0.75 teaspoons
- black pepper freshly ground - 0.5 teaspoons
- dried oregano Greek or regular - 1 teaspoon
Preparation
- Drain the chickpeas well in a sieve, rinse with water, then pat dry with paper towels so the mixture isn’t too wet.
- Peel the onion and chop it very finely. Peel the garlic and press it through a garlic press or chop finely.
- Put the chickpeas into a bowl and mash them with a potato masher or fork until most of the beans are broken up but some small pieces remain – the mixture should not be completely smooth.
- Add the onion, garlic, parsley, mint, lemon zest and juice, oregano, salt, and pepper. Mix thoroughly with a spoon.
- Add the egg, breadcrumbs, and flour. Mix until you get a thick, sticky mixture. If it’s too loose and you can’t form patties, add 1–2 more tablespoons of breadcrumbs.
- Cover the bowl and chill the mixture in the fridge for at least 15 minutes so it thickens and is easier to shape.
- After chilling, wet your hands with water and form small patties about the size of a walnut, flattening them slightly. Lightly coat each patty in flour.
- Heat a layer of olive oil (about 0.5 cm deep) in a large frying pan over medium heat. After 2–3 minutes, check if the oil is hot by dropping in a tiny bit of the mixture – if it sizzles immediately, you can start frying.
- Fry the patties in batches for 3–4 minutes on each side, until golden and crispy. Make sure the heat isn’t too high, or they will brown quickly while staying cold inside.
- Transfer the fried patties to a plate lined with paper towels to drain excess oil. Serve warm with yogurt sauce, salad, or in a bun like a burger.
Storage
Usmażone i wystudzone kotleciki przechowuj w lodówce w zamkniętym pojemniku do 3 dni, podgrzewaj na suchej patelni lub w piekarniku, aby odzyskały chrupkość. Możesz je też zamrozić w jednej warstwie na tacy, a potem przełożyć do woreczka – po rozmrożeniu podgrzej w piekarniku 10–12 minut w 180°C.
