CHICKPEA patties, made from mashed cooked chickpeas seasoned with onions and herbs, are traditional on the island of Chios and in many other places throughout Greece, served as appetizers, especially on days of religious abstinence.
These patties are always served at Kastro, an excellent taverna in the village of Avgonima, on Chios. Kalliopi Delios prepares the mixture every day or so and shapes and fries the patties on demand.
Because I love chickpea patties but don’t like frying—especially when I have guests—I invented this baked version. Serve them on their own or accompanied by Caper Potato-Garlic Dip or Yogurt, Garlic, Cucumber and Fennel Dip.
Place the chickpeas and
In a medium skillet, heat the
In a small bowl, mash the reserved
In a large deep skillet,
Meanwhile, for each patty, roll about
Instead of frying the chickpea mixture, you can bake it. Spread the mixture about
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