Revithokeftedes (Greek Chickpea Fritters)

Revithokeftedes are crisp, herby chickpea fritters from the Greek islands, especially Sifnos, where they are a mainstay of the local table. They are closer to a savory chickpea pancake than a falafel, held together with just enough egg and flour to crisp up in the pan. Serve them warm with a squeeze of lemon and a dollop of yogurt.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed (or 1.5 cups cooked)
• 1/2 cup finely chopped red onion
• 1/4 cup chopped fresh dill
• 2 tablespoons chopped fresh mint
• 2 cloves garlic, minced
• 1 large egg
• 1/3 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cumin
• Salt and black pepper, to taste
• Olive oil, for frying
• Lemon wedges, for serving

Instructions

1. Mash the chickpeas
   In a large bowl, mash the chickpeas with a fork or potato masher until mostly broken down but still a little chunky.
2. Mix the batter
   Add the onion, dill, mint, garlic, egg, flour, baking powder, cumin, salt, and pepper. Stir until everything holds together in a thick, scoopable batter.
3. Rest the mixture
   Cover and refrigerate for 20 minutes so the flour can absorb moisture and the fritters hold their shape.
4. Fry the fritters
   Heat about 1/4 inch of olive oil in a skillet over medium heat. Drop in rounded tablespoons of batter and flatten slightly with the back of a spoon.
5. Cook until golden
   Fry 2-3 minutes per side until deep golden brown and crisp at the edges. Drain briefly on paper towels.
6. Serve warm
   Serve immediately with lemon wedges and a side of yogurt or tzatziki.

They also reheat well in a hot oven, so leftovers make a great next-day snack.