Recipe for Revithokeftedes – Greek Style Chickpea Patties
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These chickpea patties, or Revithokeftedes, are commonly served on Greek islands such as Chios, as well as other places throughout Greece. If you don’t have time to soak the chickpeas overnight, feel free to use canned chickpeas. Just drain them through a colander and rinse them well with cool water before using them in the recipe. You also won’t need to boil the chickpeas after they soak if using canned chickpeas.
Greek Style Chickpea Patty Ingredients:
- 2 cups dried chickpeas, soaked in water overnight
- 1 teaspoon salt
- 1/3 cup Greek olive oil
- 1 1/2 cups chopped onions
- 6 scallion stalks, cleaned and chopped
- 1 cup corn starch
- 1 cup fresh, chopped mint
- 1 tablespoon dried oregano
- Pepper, to taste
- Olive oil for frying
- 1 cup all-purpose flour
Directions to Prepare Greek Chickpea Patties:
Add the soaked chickpeas to a large saucepan and fill so that the water covers the chickpeas by about two inches and then add the salt. Bring to a boil over medium-high heat, being careful to skim off the foam is it develops. When the water boils, bring it down to a simmer and cook for about 1.5 hours, or until the chickpeas are tender. Keep adding water throughout the cooking process as needed. Reserve 3/4 cup of the cooking liquid before draining the chickpeas into a colander.
Add the oil to a skillet and saute over medium heat for about 5 minutes, or until the onions are just starting to soften. Add scallions and saute for another five minutes.
Add all but one cup of the chickpeas to a food processor and pulse. Add the corn starch, onion mixture, and 1/2 cup of the reserved cooking liquid and pulse until smooth. Add more liquid if mixture gets too thick. Transfer to a large bowl.
Place the 1 cup of chickpeas that you set aside into a small ball and mash them with a fork. Stir those into the puree along with the mint, oregano, and pepper.
Pour about 2 inches of olive oil into a deep skillet and heat over medium heat until it reaches 350 degrees Fahrenheit when measured with a stovetop thermometer. Form two teaspoons of the mixture into a patty shape and place in the flour. Add to the skillet and cook until both sides are golden brown. It should take each side 3 minutes to cook before flipping it over. Place the patties on paper towels when removing from the heat. Repeat until all the mixture is used up.
This post was written by GreekBoston.com