These crispy Greek chickpea fritters (Revithokeftedes) are a delightful Mediterranean appetizer that brings authentic taverna flavors to your table.
Golden-brown on the outside and perfectly seasoned within, these vegetarian bites take just 15 minutes to cook, though they need a bit of prep time for the best texture.
Each batch yields 15-20 mouthwatering fritters – ideal for serving at parties or as a protein-rich starter that’ll transport you straight to the sunny Greek islands.
Ingredients for Chickpea Fritters
- Chickpeas: 400g boiled (or 200-250g raw), soaked overnight for best results
- Aromatics: 4 cloves garlic, 1 red onion, finely chopped
- Fresh Herbs: 1 tbsp parsley, chopped
- Spices: 2 tsps each of cumin and coriander powder
- Binding: 2 tbsps flour, plus extra for dredging
- Seasonings: Salt and freshly ground pepper to taste
- Oil: For frying
For the Yogurt Sauce
- Base: 200g yogurt
- Liquids: Juice of half lemon, 1.5 tbsp olive oil, 1 tbsp cold water
- Fresh Herbs: 1 tbsp each of dill and spearmint, finely chopped
- Seasoning: Salt to taste
Step-by-Step Instructions
- Prepare Chickpeas: Soak chickpeas for 6 hours or overnight, then boil until tender (40-60 minutes). Drain and dry completely.
- Sauté Aromatics: Gently cook chopped onions and garlic in olive oil until soft and fragrant.
- Process Mixture: Combine chickpeas, sautéed aromatics, and spices in food processor. Pulse several times until well combined.
- Form Mixture: Mix in parsley and flour, season well. Knead until everything holds together.
- Chill: Refrigerate mixture for 30 minutes to firm up.
- Shape: Form into balls or patties using a spoon.
- Cook: Either fry in hot oil until golden or bake at 180°C for 25 minutes, flipping halfway.
- Prepare Sauce: Whisk all sauce ingredients until smooth and creamy.
Cooking Techniques
These chickpea fritters can be made two ways – fried or baked! The fried version gives you that irresistible golden-brown crust, while baking offers a lighter option that’s just as tasty.
When frying, make sure your oil is very hot (but not smoking) for the perfect crispy exterior.
A good trick is to test the oil with a small piece of the mixture – if it sizzles right away, you’re ready to go! If you’re baking, remember to flip them halfway through for even cooking.
Make-Ahead Tips
You can prep these fritters in stages to make your life easier! Soak and cook the chickpeas a day ahead, and keep them in the fridge.
The mixture can be made up to 24 hours in advance – just keep it covered in the fridge. The yogurt sauce stays fresh for up to 3 days when refrigerated in an airtight container. This makes these fritters perfect for planning ahead!
Serving Suggestions
These Greek chickpea fritters are amazing served hot with the cool, creamy yogurt sauce.
Try them in warm pita bread with fresh tomatoes and lettuce for a satisfying sandwich.
They also work beautifully as part of a mezze platter alongside hummus, olives, and fresh vegetables. For a light meal, serve them over a crisp Greek salad with extra lemon wedges on the side.
Storage Tips
Once cooked, these fritters will keep in the fridge for up to 3 days in an airtight container. To reheat, pop them in a 350°F oven for 5-7 minutes until warm and crispy again.
You can also freeze the cooked fritters for up to 2 months – just place them in a freezer bag with parchment paper between layers. Reheat straight from frozen in the oven until hot all the way through!
Chickpea Fritters (Revithokeftedes)
Equipment
- Food processor
- Large bowl
- Frying pan
Ingredients
For the Chickpea fritters (revithokeftedes)
- 400 g boiled chickpeas (200-250g raw)
- 4 cloves garlic
For the yogurt sauce
- 200 g yogurt
Instructions
- Soak the chickpeas into a large bowl filled with water and a pinch of salt for about 6 hours, or overnight. Drain and place them into a large pan, filled with water and boil for 40-60 minutes, until soft.
- In the meantime, finely chop the onions and garlic. Place a pan into medium heat, add 2 tbsps of olive oil and sauté, until tender.