Chickpea rissoles

Name: Chickpea rissoles
Yield: Serves 4
Cuisine: Greek
Ingredients: 300 g/11 oz/scant 1½ cups chickpeas, soaked overnight in water to cover; 2 garlic cloves, crushed; 3–4 fresh sage leaves, chopped; 45 ml/3 tbsp chopped fresh flat leaf parsley; 1 egg, lightly beaten; 300 g/11 oz/scant 1½ cups chickpeas, soaked overnight in water to cover; 105 ml/7 tbsp extra virgin olive oil; 2 large onions, chopped; 15 ml/1 tbsp ground cumin; radishes, rocket/arugula and olives, to serve; radishes, rocket/arugula and olives, to serve; 50 g/2 oz/½ cup plain/all-purpose flour; 50 g/2 oz/½ cup plain/all-purpose flour; salt and ground black pepper; salt and ground black pepper; 50 g/2 oz/½ cup self-raising/self-rising flour; 50 g/2 oz/½ cup self-raising/self-rising flour; radishes, rocket/arugula and olives, to serve; radishes, rocket/arugula and olives, to serve

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Food & Cooking of Greece

By Rena Salaman

Published 2023

About

Revythokeftethes is one of the frugal mezethes that are typically found on a Greek table. Although the rissoles are inexpensive to make, they are tasty. If you like, you can serve them with Wilted Spinach with Rice & Dill to make a complete vegetarian meal.

Ingredients

300 g/11 oz/scant 1½ cups chickpeas, soaked overnight in water to cover

Europe
Greece
Starter
Vegetarian
Mediterranean
Autumn
October
September
August

Method

Drain the chickpeas, rinse them and drain again. Tip them into a large pan, cover with fresh cold water and bring to the boil. Skim the froth from the surface of the water with a slotted spoon until the liquid is clear.

Cover the pan and cook the chickpeas for 1¼ –1½ hours, or until they are very soft. Alternatively (and this is the better method), cook them in a pressure cooker under f