GREEK CHICKPEA PATTIES (Revithokeftedes)
I’ve probably mentioned many times that my son is a carnivore. He eats meat and chicken and fish and basically anything that is meaty. I was so surprised when we attended his cousins party that he grabbed a few chickpea patties and was eating them wholeheartedly! I approached him and told him they were chickpeas and not meatballs and he was completely shocked. Funnily he said, “I wish you never told me mummy because they’re delicious!”
I was so excited my son enjoyed his first completely vegetarian / legume food so of course I made it my mission to find out the ingredients for him but it was a bit like pulling teeth. Women in the kitchen were just not willing to share their secret recipes. So, off I went home (frustrated and having learnt the minimal amount I could) and I created my own.
They are not as crispy or chunky as I’m told they should be but when my husband, daughter and son told me they were delicious, the recipe was added to my list to share with you all. These patties are delicious as a light lunch with a side salad and garlic dip or the perfect party finger food beside a lovely cheese platter. Enjoy
Prep and Cooking Time: 30 minutes
Makes 20 patties
1 can organic chickpeas, rinsed
1/2 cup parsley leaves
1/2 cup mint leaves
1 medium tomato, skin peeled
1 egg whisked or ORGRAN egg replacer
1 tbs ORGRAN corn breadcrumbs
3 tbs ORGRAN gluten free plain flour
1/4 tsp cumin
1 tsp sea salt
1 tsp pepper
1/2 tsp garlic salt
Olive oil for frying
Pulse the chickpeas, parsley, mint and onion in food processor for a few second then add the tomato and pulse until combined and broken down.
Transfer to a bowl and add egg, corn breadcrumbs, plain flour and all seasoning.
Refrigerate for 10 minutes.
Using a teaspoon and hands, form mixture into walnut size balls and then flatten them into fat patties (you may need to dip hand into a bowl of water to assist with sticky mixture). Place onto baking paper.
Heat olive oil in pan or skillet and fry for 3 minutes each side on medium heat or until golden.
Transfer to kitchen paper to absorb excess oil before serving.
Serve warm or cold with a fresh greek salad, mint leaves and some garlic dip.